Angelmom's White Bread
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar (organic)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons sea salt
1/4 cup coconut oil (soften first)
6 cups unbleached all-purpose flour (organic)
In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface (or in your very large bowl.) Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Rising in a warm oven (turned off) works best.
Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes. I bake it at 325 degrees instead for a softer texture. I use loaf stones (instead of glass) to avoid burning the bottom on the loaves.
I have also made this recipe for rolls. I cooked it at the same lower temp and it cooked the same amount of time. I used a muffin stone for it. I don't like burnt bread or cookies.
Also, if you have a Kitchen Aid mixer use the wire whip attachment to mix the flour into the other ingredients. Then use the dough hook to knead the dough. I love my mixer. It makes baking so much easier and more fun.
Until next time...blessings to you.