Simple White Bread

Recipe by Bill Hilbrich
READY IN: 1hr 45mins
YIELD: 2 loaves


  • 2 12
    cups water, at a temperature between 105 and 115 F
  • 2
    (1/4 ounce) packages yeast
  • 2
    tablespoons sugar
  • 2
    teaspoons salt
  • 2
    tablespoons vegetable oil
  • 6 12
    cups flour


  • Mix the water, yeast, and sugar together in a small bowl.
  • Add the salt to 5 1/2 cups of the flour in a large bowl.
  • Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
  • Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
  • Keep adding more flour and keep kneading.
  • Push forward, fold over, push forward, fold over.
  • I do this one handed because I have to, but it works.
  • Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
  • Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
  • Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
  • The bread is done when an instant read thermometer reads 190 (f).