INGREDIENTS:
- 3/4 Cup Cane sugar (I often sub for coconut sugar)
- 3 cups warm water (baby bottle temperature)
- 1 1/2 Tablespoon active dry yeast (not instant)
- 1/3 cup coconut oil, melted (can sub for vegetable oil)
- 1 egg, beaten
- 1 Tablespoon salt
- 7 1/2 to 8 1/2 cups bread flour (I often sub for kamut flour, in which case I decrease the amount of flour to about 7 cups)
DIRECTIONS:
- Combine sugar, warm water, and yeast in a large mixing bowl. (Or a Bosch mixer is perfect for this recipe)
- Let stand for 10 minutes while the yeast poofs and dissolves.
- Combine oil, egg, and salt into yeast mixture. Mix to combine.
- Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
- Knead for 5 min by hand or 2-3 minutes in a mixer.
- Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches. With each section, roll it from bottom to top and put seam side down into a greased 4×8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
- Bake at 375 degrees for 25-30 minutes (usually 28 min) or when thermometer reads 180 degrees. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.
