White Bread

Directions

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   1. In a large mixing bowl, dissolve the sugar in warm water, and then stir in the yeast using the flat blade in your mixer.
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   2. Allow to proof until yeast resembles a creamy foam. (This step is optional.)
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   3. Mix salt and oil into the yeast.
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   4. Replace the flat blade beater with the dough hook.
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   5. Mix in flour one cup at a time on low speed.
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   6. Once all the dry ingredients are in, come up to medium speed for 5 minutes.
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   Note: If you do not have a mixer with a dough hook, simply knead the dough on a lightly floured surface until smooth.
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   7. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly.
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   8. Allow the dough to rise at warm room temperature until doubled in bulk, about 1 hour.
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    Note: A closed unlit gas oven is an excellent draft-free place. The heat from the pilot provides adequate warmth for proper rising. With an electric oven, turn to 150°F for about 3 minutes, then turn off the heat and open the door for 3 minutes. Place the bowl of dough in the oven and quickly close the door. This will give you an approximate temperature of 85°F, just right for even and fairly quick rising.
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    Dough is ready when its surface is dotted with bubbles.
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    9. Punch dough down.
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    10. Knead for a few minutes, and divide in half.
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    11. Shape into two balls.
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    12. Lightly coat the bottom of two black cast iron pots with PAM(R) non-stick cooking spray.
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    13. Place the dough balls in the cast iron pots.(You may also use two well-oiled 9x5 inch loaf pans.)
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    14. Allow to rise for 30 minutes or so.
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    Note: When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
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    15. Bake at 350°F for 30 minutes.
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    16. Dump the bread from the black cast iron pots and let it cool on a rack for at least 1 hour before slicing.
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    Yields 2 loaves.