Kenton Hamaluik

White Bread

Source: Taste of Home


Item Quantity
Active dry yeast 1 package / ¼ oz / 7 g
Warm Water 2¼ cups (110–115℉ / 43–46℃)
Sugar ½ teaspoon
Canola oil 2 tablespoons
Sugar 3 tablespoons
Salt 1 tablespoon
Bread flour 6¼–6¾ cups


  1. In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water; let stand until bubbles form on surface.
  2. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour.
  3. Stir oil into yeast mixture; pour into flour mixture and beat until smooth.
  4. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, 8–10 minutes.
  6. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1½ to 2 hours.
  7. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans.
  8. Cover and let rise until doubled, 1 to 1½ hours.
  9. Bake at 375℉ until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200℉, 30-35 minutes.
  10. Remove from pans to wire racks to cool.