Ingredients
Equipment
Method
- In the bowl of an electric stand mixer fitted with the dough hook, combine the warm water, sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe immediately.
- Add the salt, oil and 3 cups of flour and mix. Gradually add in 2 1/2 to 3 more cups of flour. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of residue on your fingers.
- Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds. Repeat the "rest and stir down" cycle five more times.
- Rising Method 2: Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour, depending on the warmth of your kitchen.
- Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, about 9x13 inches. Roll the dough up starting from the long edge, pressing out any air bubbles with the heel of your hand, and pinch the edge to seal. Arrange seam side down on large baking sheets lined with parchment paper.
- With a bread lame, razor blade or very sharp knife, cut several diagonal gashes on the top of each loaf. Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.
- Preheat the oven to 375°F and make sure an oven rack is in the center position. For extra browning, preheat to 400-425°F and/or move the oven rack up one position.
- Optional: For an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes on the bottom of the oven. Close the oven door quickly but gently.
- Bake the loaves for 25-30 minutes until golden brown and baked through. If desired, brush melted butter over the hot loaves to soften the crust slightly.
Notes
Ice Cube Warning: Consult your oven's manual for details or caution on putting ice/water on the bottom of the oven floor. Take care not to toss ice cubes on the glass oven door as it could crack.
Flour Tips: Judge when to stop adding flour by the texture and feel of the dough rather than exact measurements. The goal is a soft, supple dough that is slightly tacky but doesn't leave residue on your fingers.
Whole Wheat Option: This recipe works well with whole wheat flour. Start with half whole wheat flour substitution and add 2-3 minutes extra kneading time.
Storage: Bread freezes well after baking and cooling completely. Wrap tightly and freeze for up to 3 months.