Ingredients2 Cups warm water about 110-120 degrees⅔ Cups white sugar1½ Tablespoons yeast1½ Teaspoons salt¼ cup vegetable oil6 cups flourDIRECTIONS:
Place sugar and water in bowlSprinkle with yeast and let dissolve 5-15 minutesAdd salt, oil and half the flour mix together.Add remaining flour. Change to dough hook and mix till its pulling away from the sides.Pull out onto lightly floured surface and knead shortlyPlace in greased bowl flipping to cover both sides.Top with saran wrap or damp warm towelSet aside in draft free area and let rise till doubles in size. About 1 hourRemove cover and punch down.Lay out on lightly floured surface and cut in half.Flaten out into rectangle and “jelly” roll into a loaf.Pinch ends together and place in greased 9×5 bread pans.Repeat with other half.Cover and let rise till double in size about 30-50 minutes.Pre-heat oven to 350 degrees.Once double in size bake for 25-30 minutes.Pull out and brush top with butter.Let rest 10 minutes before removing to cooling rack.*Bakers notes: I’ve decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.
