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White Bread

White Bread
By Pat Lawson on Friday, November 8, 2013 at 7:38pm

2 cups warm water (lukewarm – 75 to 80F)
2/3 cup sugar
1-1/2 Tbsp active dry yeast (3 packages)
1-1/2 tsp salt
1/4 cup vegetable oil
6 cups flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to *proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area, free from drafts, until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F for 30 minutes.

*To proof, all you do is measure out the yeast and mix it with the water and sugar called for in the recipe. Yeast is happiest at about 75*-80*, so the water should feel barely warm or lukewarm to the touch. The sugar will give the yeast something to munch on.
Let the yeast and water sit for a few minutes. First, the water will dissolve the dry coating around the granules of yeast, releasing the active yeast inside. The active yeast will go to work on the sugar and a bubbly foam will start to form on the surface from the carbon dioxide being released. This foam is proof that the yeast is active, and once you see it, you can continue to make your bread dough.

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