90 Minute Bread
Yield
servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 3 | tablespoons |
corn oil
|
|
| 4 ½ | cups |
bread flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 2 | packages |
yeast, active dry
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 45 | ml |
corn oil
|
|
| 1.1 | l |
bread flour
|
|
Directions
Pour water into bowl and sprinkle yeast over it.
Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface.
Stir in oil. Add 4 cups of flour all at once. Mix with a wooden spoon until dough gathers together in a ball.
Scrape down sides of bowl incorporating dough particles.
If dough is sticky, add additional flour until it can be handled easily.
Turn dough out into floured board and divide into two loaves.
Shape each loaf and place into greased bread pans and cover with a wet dish towel.
When bread has doubled in bulk, bake 375℉ (190℃) in preheated oven for 30 to 35 minutes until brown.
Turn on to a rack to cool.
