Midwestern Recipe: White Bread

Simple White Bread

This is my first attempt at making fresh bread without my bread maker. It was surprisingly simple and I am always pleased when the dough rises as it should. (I have become kind of obsessed with taking pictures of food that I make.)

INGREDIENTS
3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
1/2 cup white sugar
8 cups bread flour

In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.

Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.

Punch down the dough, let it rest a few minutes.

Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.