Ingredients
Yeast Mixture
- 4 1/2 teaspoons active dry yeast (or 2 x 0.25 ounce packages)
- 3 tablespoons white sugar
- 2 1/4 cups warm water (110 degrees F / 45 degrees C)
Dough
- 6 1/2 cups all-purpose flour
- 3 tablespoons Crisco (or butter)
- 1 tablespoon salt
Instructions
- Mix Yeast and Sugar: In a large bowl, dissolve the active dry yeast and sugar in the warm water (110°F/45°C). Stir gently to combine and allow it to activate briefly.
- Add Initial Flour and Fat: To the yeast mixture, add 2 cups of all-purpose flour, the Crisco (or butter), and salt. Mix these ingredients thoroughly to begin forming the dough.
- Incorporate Remaining Flour: Gradually add the remaining flour in 1/2 cup increments, stirring well after each addition. When the dough becomes too stiff to mix with a spoon, transfer it to a lightly floured surface.
- Knead the Dough: Knead the dough by hand for about 8 minutes until it becomes smooth and elastic, which develops the gluten for proper bread texture.
- First Rise: Lightly oil a large clean bowl, place the kneaded dough inside, and turn it to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 1 hour or until it doubles in size.
- Prepare Pans: Line two 9x5-inch loaf pans with parchment paper or lightly grease them with cooking oil spray to prevent sticking.
- Shape Loaves: Deflate the risen dough gently, flour a work surface, and divide the dough into two equal pieces. Shape each piece into a loaf and place them into the prepared pans.
- Second Rise: Cover the pans with a damp cloth and let the dough rise again until it doubles in size, approximately 40 minutes.
- Preheat Oven: Set your oven to 425°F (220°C) to heat before baking.
- Bake the Bread: Place the bread pans in the preheated oven, then immediately lower the temperature to 375°F (190°C). Bake the loaves for about 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Bread Machine Method - Add Ingredients: In the bread machine pan, add water, sugar, oil (Crisco or butter), salt, flour, and yeast in that specific order.
- Bread Machine - Dough Setting: Select and run the dough setting on your bread machine to mix and knead the dough.
- Shape and Second Rise (Bread Machine): When the dough cycle is complete, turn the dough out onto a floured surface, divide into two equal portions, shape into loaves, and place in prepared pans. Cover and allow to rise about 30-40 minutes or until doubled.
- Bake (Bread Machine Dough): Preheat the oven to 425°F (220°C), place the loaves inside, reduce heat to 375°F (190°C), and bake for approximately 30 minutes until golden brown and hollow sounding on tap.
Notes
- Ensure the water temperature is around 110°F (45°C) to properly activate the yeast without killing it.
- If you don't have Crisco, unsalted butter can be substituted for similar results.
- Allowing the dough to rise in a warm, draft-free environment promotes better yeast activity.
- Using parchment paper in loaf pans helps prevent sticking and makes cleanup easier.
- To check if the bread is baked, tap the bottom of the loaf—it should sound hollow.
- This recipe yields two medium-sized loaves, perfect for sharing or freezing.
- The bread machine method simplifies kneading and initial rising, but baking is still done in the oven for best crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
