Fresh Bread

This is actually a white bread recipe but I made it half white, half whole wheat and it was a great combination of the sweetness of white bread but a little better for you with the wheat (or so I like to tell myself!). I cut this recipe out of a Dallas Morning News newspaper years ago and never tried it until this week. But beware, it gets really crumbly when you make a sandwich with it!

Makes 2 - 9x5 inch loaves

Ingredients:
2 c. warm water
1 1/2 tsp salt
2/3 c. white sugar (or a little less like I did)
1/4 c. vegetable oil
1 1/2 Tbs active dry yeast
6 cups bread flour

Directions:
1. In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 5 min.).
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Kneed dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until double in bulk, about one hour.
3. Punch dough down. Kneed for a few minutes and divide in half. Shape into loaves and place into two well oiled 9 x5 inch loaf pans. Allow to rise for 30 min., or until dough has risen 1 inch above pans.
4. Bake at 350 for 30 min. (Mine were done at about 25 min. so set your timer for less and check)