Directions: |
Directions:Preheat oven to 350º Grease 3 medium (8.5 x 4.5 x 2.75 inches) loaf pans. Have 2-3 C. of water boiling for steam bath.
In the bowl of a stand mixer, pour the warm water, vegetable oil, sugar, and salt. Start mixer. Slowly add 3 C. of flour, one at a time. Once flour is combined, add yeast. Add remaining flour 1/4 C. at a time, allowing flour to combine completely before adding more. Once the flour is combined, the dough should start to pull away from the sides of the bowl, and its texture will appear waxy.
Sprinkle a counter or cutting board and hands with cornmeal. Remove dough from the bowl. At this point, the dough should be moved as little as possible. The less it is handled, the better it will rise. Divide dough into three equal pieces. Gently fold each piece in half, and place in loaf pan, seam side down.
Pour an inch of hot water into a shallow sheet pan. Place loaf pans in water, without dough getting wet. Using glasses, or tall bottles, tent a damp cloth over bread and tray, being careful not to let the cloth touch the bread. This tent will help your dough rise and keep out cold, yeast-killing drafts. Let the dough rise until it has doubled in size, 10-15 minutes.
When the dough has risen, bake at 350º for 25-30 minutes, or until the top is crisp and golden brown. Remove from oven and let cool on a wire rack. |
This recipe for White Bread is from