- two C lukewarm water (110°F/45°C).
- Half a cup of white sugar
- one half tablespoons active dry yeast
- one half teaspoon salt
- Half a cup of vegetable oil
- six cups of bread flour
In a large bowl, dissolve sugar in lukewarm water, then add yeast. Let it rise until the yeast resembles a creamy sour cream.
Mix the salt and oil in the yeast. Mix the flour one cup at a time. Kneading dough on a lightly flour surface to smooth. Place in a well greased bowl and turn the dough until covered. Cover with a damp cloth. Leave until doubled in size, about 1 hour.
Roll out the dough. Knead for a few minutes and divide into two parts. Shape to loaves & place in 2 well-oiled nine” by five” trays. Leave for thirty minutes or until dough rises 1 inch above molds.
Bake at three hundred fifty °F (one hundred seventy five °C) for thirty minutes.