You can tell yourself all you want that making homemade bread is difficult or won’t turn out as good as the store-bought stuff, but I promise that if you try making this bread once, you will never believe that again! This bread is sweet, doughy, and so easy to make. We’ve also made these into rolls by cutting the dough into roll-sized portions and baking them on a sheet tray instead of in a load pan, and they came out great – just adjust the bake time and take them out when they get golden on top.
Makes: 2 loaves
Prep Time: 2 hours
Cook Time: 30 minutes
Ready In: 2 hours 30 minutes
- 2 cups hot tap water
- ⅔ cups sugar
- 1½ tablespoons instant yeast
- ¼ cup oil (canola or vegetable)
- 6 cups flour
- 1½ teaspoons salt
- Stand mixer with bowl and dough hook
- Medium bowl
- 2 bread loaf pans
- 3 clean kitchen towels
- Clean work surface
- Put water in a bowl mixer with dough hook. Add sugar and yeast. Allow to sit 5 minutes.
- Add oil, 3 cups flour, and salt. Begin to mix on low speed to combine ingredients. Gradually add remaining flour, mix until dough forms.
- Turn out onto a floured surface. Knead for 1 minute.
- Place dough in a greased bowl. Cover with a warm damp cloth and let rise for 1 hour.
- Punch down and put on floured surface. Knead a couple of times and divide dough in half.
- Roll each half of dough into a 9” rectangle, then roll like a jelly roll.
- Place each seam side down in well-greased 9×5 loaf pans.
- Cover with clean cloths and allow to rise 40 minutes.
- Bake at 350°F for 30 minutes.
- Remove and brush with butter (optional), let cool 10 minutes. Take out of pans and let cool on rack.