adapted from Bread
2 pounds all purpose flour
21.1 ounces water
2 tsp sugar
1 tbsp canola oil
1 tbsp salt
2 tsp instant yeast
In a bowl, place the flour, sugar, salt and yeast.
Stir to combine thoroughly.Pour the oil over the top and then add the water.
Stir to make a shaggy dough. Once all or most of the flour is moistened, allow to autolyse for about fifteen minutes.
Knead the dough until it is tacky but not sticky and firm. Place in a bowl and set aside in a warm place to rise. Allow to rise one hour.
When one hour has elapsed, give the dough a stretch and fold. Allow to rise for one more hour.
Prepare to loaf pans by greasing them. Portion the dough and form into logs. Place into the prepared pans to proof. Preheat the oven to 400 degrees when the loaves are halfway proofed.
Here are the proofed loaves. If you would like the loaves to be Pullman style and dont have a cover, grease the bottom of a heavy duty cookie sheet and place atop the breads. Weigh down with more cookie sheets. Trust me, yeast is stronger than you think.
Bake the breads for about 40 or so minutes or until a thermometer registers about 190-200 degrees. Depan and cool on a wire rack. Enjoy!
Between all my roommates and some guests, one loaf was devoured in minutes, and the second is well on its way to gone!