5 STAR TIPI enjoy the aroma of fresh homemade bread in my kitchen. Here’s a simple yeast version that bakes up golden brown.
—SANDRA ANDERSON NEW YORK, NY
PREP: 20 MIN. + RISING • BAKE: 30 MIN. + COOLING • MAKES: 2 LOAVES (16 SLICES EACH)
1 package (1/4 ounce) active dry yeast
2 1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6 1/4 to 6 3/4 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead the dough until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
3. Punch the dough down. Turn onto a lightly floured surface; divide the dough in half. Shape each half into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
5 STAR TIP
To make sure active dry yeast (not quick-rise yeast) is alive and active, you first want to proof it. Simply dissolve one package of yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams, the yeast is active and the mixture can be used. If it doesn’t foam, the yeast should be discarded.
Fold top of dough toward you. With your palms, push dough with a rolling motion away from you. Turn dough a quarter turn; repeat folding, kneading and turning until dough is smooth and elastic. Add flour to surface as needed to prevent sticking during rising.
Press two fingers 1/2 in. into the dough. If the dents remain, the dough has doubled in size.
Place in greased pans. Cover with a towel and let rise in a warm (80° to 85°), draft-free area until dough has doubled.
