Grandmother Bread

Many thanks to Suzanne McMinn at Chickens in the Road for this fabulous bread recipe.  Light, fluffy, yummy, easy to make, white bread.  Perfect for sandwiches.  She has many variations on it as well.  

 

Since the links no longer work, I'll add the recipe here/

This recipe makes two loaves of bread. 

Ingredients:

• 2 cups warm water
• 1/4 cup sugar
• 1 1/2 Tbsp active dry yeast
• 1/3 cup oil (vegetable or canola oil are typical)
• 1 1/2 tsp salt
• Around 6-7 cups of all-purpose flour 

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Instructions:

1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5–10 minutes until it becomes foamy and fragrant, indicating the yeast is active.
2. Mix the dough: Add the oil and salt to the yeast mixture and stir. Gradually add the flour, one cup at a time, stirring well after each addition, until a soft dough forms that begins to pull away from the sides of the bowl.
3. Knead: Turn the dough out onto a lightly floured surface and knead for about 8 minutes until it is smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
5. Shape and Second Rise: Punch the dough down to remove the air. Divide it in half and shape each half into a loaf. Place the loaves into two greased 9x5-inch loaf pans. Cover them again and let them rise for another 30 minutes, or until they have risen above the rims of the pans.
6. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
7. Cool: Let the bread cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.