This recipe comes from my Cooking Essentials cookbook I got from the Cooking Club of America a couple of years ago when I was a member. I doubled the recipe because the yeast I have on hand, RedStar Instant Active yeast, said on the back that one envelope equaled about 2¼ tsp of yeast, so I ended up with 2 loaves. It makes a nice hearty bread that goes great with stew. Personally, I didn’t care for the sunflower oil and I think I’ll use peanut or vegetable oil next time.
4 c all purpose flour
2 tsp salt
1 tsp instant yeast
1¼ cups lukewarm water
1 tbsp + 1 tsp sunflower oil
1. Measure the flour, salt, and yeast into a large bowl. Pour in the water and 1 tbsp of oil and mix to a soft dough. Add 2-3 tsp more lukewarm water if necessary.
2. Put the dough onto a lightly floured surface an knead for 10 min.
3. Rub 1 tsp oil around a large bowl. Turn the dough in the oil, then cover bowl with plastic wrap. Let stand in a warm place for 1½ hours, or until doubled in size.
4. Grease and 8½ x 4½ loaf pan. Put the dough onto the work surface and roll it into an 8 x 7 in rectangle.
5. Roll the dough from one long side. Drop it onto the pan with the seam underneath. Cover with plastic wrap and let rise in a warm place for 30 min, or until risen 1 in above the pan.
6. Preheat the over to 450° F. Bake the loaf for 10 min then lower the heat to 400° for 30-40 min longer, or until golden brown. Turn the loaf out of the pan and tap it on the bottom. It should sound hollow. If not, place it upside down in the oven for a few minutes more. Cool on a rack.