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.