A soft, pillowey loaf to sink your teeth into. This delightfully simple recipe take 31/2 hours from start to finish, and requires almost no work. It’s the perfect thing to make when you’re poking around the house on a lazy Saturday.
Fluffy White Bread
- 3 teaspoons active dry yeast
- 3 cups warm water (110° to 115°)
- 1/2 teaspoon sugar, plus 2 tablespoons
- 3 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all purpose white flour
- 2 tablespoons milk
- 1 egg
- In a small bowl, dissolve the yeast and 1/2 teaspoon sugar in the warm water. Let stand until you see a thick foam on the surface, about 10 minutes.
- In the bowl, mix together remaining 2 tablespoons sugar, salt and the flour.
- Stir the vegetable oil into the yeast mixture, then pour the liquid over the flour mixture and then mix until combined.
- Knead by hand for 8-10 minutes, or for 5 minutes with a stand mixer.
- Pour the dough into a greased bowl, then cover and let rise in a warm, draft-free place (oven with the light on) until doubled, about 1-1/2 hours.
- Turn out onto a lightly floured surface. Lightly flour top, then using a large flat scraper, fold the edges of the dough into the centre until you get a ball and the dough no longer sticks to the counter.
- Cut the dough in two, shape into a loafs, tucking the bottom underneath, then place in 2 greased bread tins. Cover and let rise until doubled in size, 45 min to 1 hour.
- Wisk together mild and egg, then brush tops of the loaves with the mixure
- Bake at 375° until golden brown and bread sounds hollow when tapped, about 30-35 minutes
- Remove from pans to wire racks to cool.