Time: 1 hour
Yield: 4 loaves
Recipe from Susan Merrill
Yield: 4 loaves
Recipe from Susan Merrill
4 C hot water
1/2 C sugar
2/3 C canola or vegetable oil
2 Tb salt
10-12 C all-purpose flour
3 Tb + 1 tsp yeast (I use active dry)
butter
1/2 C sugar
2/3 C canola or vegetable oil
2 Tb salt
10-12 C all-purpose flour
3 Tb + 1 tsp yeast (I use active dry)
butter
1. Preheat your oven to 170 degrees.
2. Pour 4 cups of hot water into your stand mixer. You want the water to be hot, but not so hot that you can't hold your hand in it.
3. To your stand mixer add 1/2 cup sugar, 2/3 C oil, 2 tablespoons of salt and 4 cups flour.
4. Turn your mixer on to low allowing the ingredients to mix for about 30 seconds.
5. Add 3 tablespoons plus 1 teaspoon of active dry yeast.
6. Continue adding the flour, one cup at a time while the mixer is on low. When the dough pulls away from the side of the bowl, you know you have enough flour. Turn the mixer to medium speed and let it mix for 6-7 minutes.
7. Remove the dough hook and take the bowl off of the stand mixer. Cover it with plastic wrap and allow it to rest for 5 minutes.
8. Spray your hands with cooking spray. This will help so the dough doesn't stick too much.
9. Spray 4 loaf pans with cooking spray and separate the dough equally between them.
10. Take each piece of dough and round it into a ball. Slap the dough a few times with the palm of your hand in order to remove any air bubbles that remain inside. Then form it back into a lovely ball and place it in the pan.
11. Shape the other three loaves and carefully place them in your oven to rise. When the dough has risen up about 1 inch above the side of the pan (should only take about 15 minutes) turn your oven up to 350 degrees. Keep the loaf pans in the oven while it heats up. This will help the dough rise a bit more before it begins to bake. Allow the bread to bake for about 20-25 minutes or until golden brown on the top and bottom. Your oven may cook faster or slower than mine, just keep an eye on it to be sure it doesn't burn. :)
12. Remove the pans from the oven and carefully dump the bread out onto your counter. Using two hot pads, place the loaves on cooling racks.
13. Spread a bit of butter onto the top of each loaf. This will help the outer crust to not get too hard.
14. Allow the loaves to cool for about 5 minutes, then slice and enjoy!
2. Pour 4 cups of hot water into your stand mixer. You want the water to be hot, but not so hot that you can't hold your hand in it.
3. To your stand mixer add 1/2 cup sugar, 2/3 C oil, 2 tablespoons of salt and 4 cups flour.
4. Turn your mixer on to low allowing the ingredients to mix for about 30 seconds.
5. Add 3 tablespoons plus 1 teaspoon of active dry yeast.
6. Continue adding the flour, one cup at a time while the mixer is on low. When the dough pulls away from the side of the bowl, you know you have enough flour. Turn the mixer to medium speed and let it mix for 6-7 minutes.
7. Remove the dough hook and take the bowl off of the stand mixer. Cover it with plastic wrap and allow it to rest for 5 minutes.
8. Spray your hands with cooking spray. This will help so the dough doesn't stick too much.
9. Spray 4 loaf pans with cooking spray and separate the dough equally between them.
10. Take each piece of dough and round it into a ball. Slap the dough a few times with the palm of your hand in order to remove any air bubbles that remain inside. Then form it back into a lovely ball and place it in the pan.
11. Shape the other three loaves and carefully place them in your oven to rise. When the dough has risen up about 1 inch above the side of the pan (should only take about 15 minutes) turn your oven up to 350 degrees. Keep the loaf pans in the oven while it heats up. This will help the dough rise a bit more before it begins to bake. Allow the bread to bake for about 20-25 minutes or until golden brown on the top and bottom. Your oven may cook faster or slower than mine, just keep an eye on it to be sure it doesn't burn. :)
12. Remove the pans from the oven and carefully dump the bread out onto your counter. Using two hot pads, place the loaves on cooling racks.
13. Spread a bit of butter onto the top of each loaf. This will help the outer crust to not get too hard.
14. Allow the loaves to cool for about 5 minutes, then slice and enjoy!
Store leftover loaves in freezer safe gallon sized Ziploc bags and then place them in your freezer.
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