Ingredients
- 5 1/2 to 6 cups of Pillsbury's Best Bread Flour
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 packages active dry yeast
- 2 cups water
- 1/4 cup oil or shortening
Preparation
Step 1
Grease two 8 x 4 inch or 9 x 6 inch loaf pans. Lightly spoon floor into measuring cup; level off. In large mixing bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In a small saucepan, heat water and oil until very warm (120 - 130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead dough about 10 minutes or until dough is smooth and elastic with blisters under the surface. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough several times to remove air buddles. Divide dough into 2 parts; mold into balls. Allow to rest on counter, covered with inverted bowl for 15 minutes. Shape into two loaves as follows: remove air pockets by working dough with hands or rolling into two 14 x 7 inch rectangles. Starting from shorter side, roll up, pinch edges firmly to seal. Place seam side down into prepared pan. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 1 hour. Bake at 375 degrees for 45 to 55 minutes until loaves sound hollow. Remove from pans immediately; cool on racks. If desired, for soft crusts brush tops of loaves with melted butter. Two 8 x 4 inch loaves.