- 2 C. hot tap water, 120 degrees
- 2/3 C. sugar
- 1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
- 1/4 C. vegetable oil
- 6 C. all purpose flour
- 1 1/2 tsp. salt
Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.
Add the vegetable oil, 3 C. of the flour and the salt.
Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Allow to rise for 1 hour.
Knead a couple of times and divide the dough in half.
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.