Ok, ya’ll. This is not the whole wheat, semi-healthy loaf of bread that’s full of fiber and good for … well, you know. No. This is the stuff we used to savor as cinnamon toast or flanking some bologna (the kind with a name). Yep. This is the good stuff with sugar and canola oil. YOLO! This is how I’m using my precious yeast.
Wondrous White Bread
- 2 TBSP yeast
- 1/4 cup sugar
- 1 cup warm water
- 3 1/2 cup flour (maybe less)
- 1 1/2 tsp salt
- 1 egg + 1 egg and 1 Tbsp water for egg wash
- 1/3 cup canola oil
In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
Mix the canola oil, egg, and salt in a measuring cup. Add to the yeast mixture. Then slowly add enough flour to form a soft dough. I usually add 3 cups then slowly sprinkle more as the dough sticks to my fingers or the bowl. Knead for 5 minutes. Make sure you do this for a full 5 mins.
Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place (70-80 degrees) for 15 minutes.
Punch down the dough. Knead for 1 minute. Take the dough and cut it in two. This can make a full loaf and a mini one. I would do 2/3 and 1/3.
Form each into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf.
Line loaf pans with parchment. Place each loaf in a pan. Brush thoroughly with egg mixture.
Let loaf sit while oven is preheating to 400 degrees F, or about 10 minutes. I arrange the rack to the upper part of the oven because my burner is on the bottom.
Carefully put the loaves in the oven. Bake for 20-25 minutes, until outside is golden brown and internal temperature of loaf registers 195 degrees. If the top starts to brown too much, lightly place foil over the top to stop browning.
Let cool. Slice & enjoy!