Ingredients
2 cups warm water, 45°C
½ cup white sugar
1½ tbsp active dry yeast
1½ tsp salt
½ tsp SIDS CRAZY SALT
¼ cup rice bran oil
5-6 cups flour
Directions
In a large bowl, dissolve the 1 tbsp of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
Mix remaining sugar, salt, SIDS CRAZY SALT and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean on the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more hot water, until you get the correct consistency.
Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 23x12 cm loaf pans. Allow to rise for 30 minutes, until dough has risen 2 cm above pans.
Bake at 175°C for 30-40 minutes. Cool, brush with butter and enjoy!
This recipe makes 2 standard loaves.
