Amber's Kitchen White Bread

 Amber's Kitchen White Bread

• 3/4 Cup Cane sugar 
• 3 cups warm water (baby bottle temperature)
• 1 1/2 Tablespoon active dry yeast 
• 1/3 cup coconut oil, melted 
• 1 egg, beaten
• 1 Tablespoon salt
• 7 1/2 to 8 1/2 cups bread flour (I often sub for Kamut flour, in which case I decrease the amount of flour to about 7 cups)

DIRECTIONS:

1.  Combine sugar, warm water, and yeast in a large mixing bowl. (Or a Bosch mixer is perfect for this recipe) 

2. Let stand for 10 minutes while the yeast proofs and dissolves. 

3. Add oil, egg, and salt into yeast mixture. Mix to combine. 

4.  Add the flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.

5. Knead for 5 min by hand or 2-3 minutes in a mixer.
   6. Cover the dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow it to rise for a 2nd time, covered, for 30-45 min.

6. Separate dough into 3 equal sections, or for mini loaves separate each of those 3rds into 3rds again (9 total) and with a rolling pin, roll into sections into a rectangle. With each section, roll it from bottom to top and put seam side down into a greased mini loaf pan. (Or if making 3 larger loaves, use a 4.5×8.5 inch loaf pan). Cover with a towel and let rise 30 minutes or until doubled.

7. Bake at 380°F for 20 minutes for mini’s, or 24 minutes for larger loaves. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.

   ENJOY!