Crusty White Bread by
Source: Jeanne White
Ingredients
4 pkgs. active dry yeast
4 c. warm water (105 to 115 degrees)
4 T. sugar
2 T. salt
1/2 c. salad oil
12 to 13 c. Gold Medal Flour
Instructions
Dissolve yeast in warm water.
Stir in sugar, salt, oil and 6 c. flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic (8 to 10 minutes).
Place in greased bowl; brush top with salad oil.
Cover and let rise in warm place until doubled (about 45 minutes).
Punch dough down; divide into fourths.
Roll out each fourth into a rectangle.
Roll up, beginning at short side.
With the side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan.
Brush loaves with salad oil.
Let rise until double, about 1 hour.
Bake at 400 degrees about 35 minutes or until loaves sound hollow when tapped.
Stir in sugar, salt, oil and 6 c. flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic (8 to 10 minutes).
Place in greased bowl; brush top with salad oil.
Cover and let rise in warm place until doubled (about 45 minutes).
Punch dough down; divide into fourths.
Roll out each fourth into a rectangle.
Roll up, beginning at short side.
With the side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan.
Brush loaves with salad oil.
Let rise until double, about 1 hour.
Bake at 400 degrees about 35 minutes or until loaves sound hollow when tapped.