This is a bread for bread lovers, its a bread alike to what folks had made in the ancient mode brick oven that was establish in most peoples back yard numerous years ago.
It is a firm bread but with fine taste & texture, it is peculiarly good when dished sizzling right from the oven with butter & jam. This recipe makes six loaves but you may burst it down to 2 loaves just by dividing by three.
4 pounds all purpose flour
1 teaspoon salt
1 cupful oil
pound sugar
1 ounce dry yeast
6 cups warm water
In a stainless steel bowl spot your yeast & 2 tablespoons sugar with 1 cupful warm water & let the yeast work, when the yeast begins to rise you recognize that it is ok to use & that your bread is going to rise properly.
In a ten quart mixing bowl spot your flour, salt, sugar, oil, yeast you had began & 5 cups warm water.
Mix on low speed utilising a dough hook on your mixer till well blended, then mixture on 2nd speed for about four minutes, at this time you ought have a nice well rough-textured dough, whenever the dough appears too dry to you just enlarge a tiny more water & mixture for about one more minute.
Remove dough from mixer & split up into 24 ounce balls well rounded & tight, let them stand for 5 minutes on desk covered with a towel, at this time grease your bread pans, take a ball of dough & flatten it removing any air in the dough (dont get too rough with it) flap the bottom section of the dough up to the center & the top of the dough in to the center & press it down then fold it in half once more & with the cure of your hand seal the seam of the dough, (it ought appear like a six inch hoagie bun) today spot it in a well greased bread pan with the seam on the bottom & let it rise below a towel till it is double in size.
In a preheated 350 level oven spot all your loaves of bread & let it bake for twenty minutes then rotate it & let it bake for different twenty minutes, omit from oven & omit from pan, let it cold on a cable rack, even a refrigerator rack is good.
When it is cold plenty to split enjoy it.
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