- Whisk yeast and sugar into water and set aside while combining remaining ingredients
- Combine 5C flour, salt, yeast mixture and fat in heavy duty mixer bowl or in mixing bowl if doing by hand
- For mixing either by hand or with a heavy duty mixer:
- If mixing by hand, stir with spoon until rough dough forms. Turn out on a lightly floured work surface and kneed until soft and elastic (about 5 minutes)
- If using mixer, mix with dough hook about 5 minutes or until soft and elastic
For either method, if the dough is excessively sticky, add remaining flour 1 T at a time until the dough is not too sticky
- Place dough into an oiled bowl, cover and allow to rise until doubled in volume (about 1 hour)
- Turn dough out on work surface and divide into pieces, form into loaves and place into pans, cover and allow to rise until doubled in volume again (about 1 hour)
- When dough is almost doubled, preheat the oven to 400°F
- When dough is doubled place on middle rack of oven and bake for about 30 minutes or until the bread is golden brown and the internal temperature is at 210°F
- When bread is done, immediately remove from pans and allow to cool on a rack until completely cooled
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