The story behind this recipe can be found in the "Around the Table" feature of My Kitchen. This bread is slightly more dense in texture than a traditional white bread. It is more like a simplified version of French bread.
Yield: 2 Loaves
1 Pkg. Dry Yeast
2 C Warm Water
2 t. Salt
1 T. Sugar
2 T. Salad Oil
4 C Flour + 2 C for kneading
Soften yeast in warm water. Add salt, sugar and oil. Mix with electric mixer. Gradually add 4 C of flour. Turn onto board with 2 C additional flour. Knead for several minutes and then transfer to a large greased bowl or pan. Cover and let rise in a warm place until double in size (about one hour.)
Work down, knead a few times, and return to bowl. Cover and let rise until double a second time. Work down dough and divide in half. Place in greased loaf pans. Brush tops with oil. Let rise about 30 minutes.
Preheat oven to 400. Bake for about 30-35 minutes. When bread is done, brush tops with oil again.
From the kitchen of the late Marshall Jolly