Becky’s Perfect Bread

2 1/2c. warm water or milk
2 Tbs yeast (SAF instant yeast)
1/2 c. sugar (honey, brown sugar)
1/4 c. oil (butter,margarine: soft)
2 ½ tsp salt
6½ - 7 ½ c. flour
1 Tbs gluten flour (optional) – gives better lift to bread

Combine warm liquid (water or milk), sugar, and oil. (not too hot, not cold). GRADUALLY add 2 ½ cups flour and the yeast mixing until smooth. Let it proof (sit in the bowl) for 5 – 20 minutes. This is called the “sponge method” and will rise in the bowl and literally look spongy. The longer the proofing time the better the texture of the bread.
Gradually add rest of ingredients until dough starts to pull away from the bowl. You may or may not use all of the flour – you may use more. Add a little at a time kneading until it is smooth and elastic – about 5-6 minutes. Cover and let rise until almost double.
Shape into 2 loaves, place in well greased loaf pans and let rise again until almost double. Bake 350 degrees 25-30 minutes. Remove to cooling racks from pans after 10 minutes. Allow to cool at least 15 minutes before slicing. Makes 2 loaves.

Variations: Roll cinnamon and sugar into loaf and split top with a knife (bake 25-32 minutes). Knead cheese into loaf. Knead in raisins, craisins, nuts, granola, herbs. Glaze top with egg and sprinkle with sesame or poppy seeds. Twist strands for a new look.

3 Loaves:
4 ¾ cups water
1/3 c oil
3/4 c sugar
3 ¾ tsp salt
3 Tbs yeast
10 - 11 c flour
3 Tbs. gluten (optional)

1 Loaf (Bread Machine):
1 ¼ c water
2 Tbs oil
4 Tbs sugar
1 ¼ tsp salt
3 ½ - 4 c flour
2 tsp gluten optional
1 Tbs yeast

from Sarah E. Bybee