I 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.