Preheat oven to 175 (unless its nice and warm in your house)

Ingredients

• 2 cups warm water
• 1 1/2 Tablespoons instant (because I’m impatient) active dry yeast
• 2/3 cup of sugar
• 1 1/2 Tablespoons of salt
• 1/4 cup oil (I use canola)
• 6 cups All-Purpose Flour

Put your warm water in your mixer (or your bowl if you don’t have a stand mixer) add your yeast and your sugar and let sit for about 5 min.

Once your water/yeast mixture is all foamy, add your salt and oil and mix.

Add your flour one cup at a time, making sure to incorporate in between additions.

Then mix until the dough is smooth.

Oil a large mixing bowl and then scrape your dough out into your oiled bowl and toss around to coat it. Cover with a damp kitchen towel and place in your preheated (to 175 and then turned off) oven and let rise for an hour.

After an hour, your dough should have roughly doubled. Punch down its hopes and dreams and then divide into two greased loaf pans. Cover your loaf pans with your damp kitchen towel and let rise again for another hour.

Preheat oven to 350F

Once your loaves have risen, bake for 30 minutes.

That’s it. You’re done. Pop those bad boys out of your pans and let them cool completely. You can leave them out overnight to cool, if like me, you started doing this process in the evening and now you’re so damn tired the thought of staying up another hour makes you want to take a nap on the floor.. Where was I? After they’re cooled, you can simply wrap them in tin foil. Or whatever your preferred method of bread- keeping is.