Yield: 2 Loaves
2 Cups of Water (Tepid)
¼ Cup Sugar
2 Tbsp of Yeast
2½ Tbsp of Oil
2 Tsp of Salt
4 Cups of Flour
1 Tbsp Butter for Pans
½ Cup Flour for Dusting & Rolling
Preheat oven to 375 degrees Fahrenheit.
In a medium mixing bowl, add warm water, sugar and yeast. Stir to combine and let sit for 10 minutes to allow yeast to foam up and activate.
After this, add your salt and oil and mix. Start to mix in flour in four additions by hand and ensure it absorbs the yeast water mixture.
Turn dough onto a floured counter and start to knead using your hands by folding and pushing the dough to you and away from you until you have lost most of the stickiness of the dough (about 4 minutes).
Dough should be smooth after kneading.
Lightly oil the same flour bowl with some oil and place the dough inside and cover the bowl with plastic wrap. Place dough bowl in a warm area of kitchen for 30 minutes to rise until double or triple its size.
Meanwhile, butter two bread loaf pans and dust them lightly with flour.
Take your dough and punch down to deflate the additional air.
Dust your counter lightly with flour and portion dough into two pieces.
Roll each one out to about 10 inches x 5 inches in size. Then roll it up into a swish roll style and tuck the edges of the dough under the bottom to make it neat at the edge points.
Place loaf into the bread pan and repeat with the other loaf. Cover loaf pans with a tea towel and allow to rise for another 30 minutes.
After, place loaves into a 375 degree Fahrenheit oven for 25 minutes to bake.
When done, brush the top of the bread with melted butter to glaze it.
Remove from the loaf pan, let cool and serve by slicing.