Instructions
1. **Activate the Yeast:** In a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes, until the mixture is foamy. This indicates the yeast is active.
2. **Combine Wet Ingredients:** Add the remaining sugar, vegetable oil (or melted butter), and salt to the yeast mixture. Stir until well combined.
3. **Add Flour Gradually:** Begin adding the flour, one cup at a time, mixing after each addition. Initially, you can use a sturdy spoon or spatula. As the dough becomes thicker, you’ll need to switch to your hands or a stand mixer with a dough hook.
4. **Knead the Dough:** Once most of the flour is incorporated and a shaggy dough forms, turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it’s smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
5. **First Rise:** Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. **Punch Down and Shape:** Gently punch down the risen dough to release the air. Divide the dough in half. On a lightly floured surface, shape each half into a loaf. You can do this by rolling the dough into a rectangle, then tightly rolling it up like a jelly roll, pinching the seams to seal.
7. **Second Rise:** Place the shaped loaves into two greased 9×5-inch loaf pans. Cover the pans loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until nearly doubled in size.
8. **Preheat Oven & Optional Egg Wash:** While the loaves are rising for the second time, preheat your oven to 375°F (190°C). If desired, brush the tops of the risen loaves with a beaten egg for a golden, shiny crust.
9. **Bake:** Bake for 30-35 minutes, or until the tops are golden brown and the internal temperature reaches 200-210°F (93-99°C) when checked with an instant-read thermometer.
10. **Cool:** Remove the loaves from the pans immediately and transfer them to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
Short Tips
* **Patience is Key:** Bread making requires patience, especially during the rising times. Don’t rush the process!
* **Warm Place for Rising:** A slightly warm, draft-free spot is ideal for dough rising. You can turn your oven on for a few minutes, then turn it off and let the dough rise inside (with the door ajar).
* **Don’t Over-Flour:** Only add as much flour as needed during kneading. Too much flour will result in dry, dense bread.
* **Listen to Your Dough:** The dough should feel smooth and elastic after kneading. If it’s too sticky, add a little more flour; if it’s too stiff, add a tiny bit of water.
* **Storage:** Store homemade bread in an airtight container at room temperature for 3-4 days, or freeze for longer storage.
