Ingredients

The following ingredients have 20 Servings
  • 2 1/2 cups warm water (110°F – 120°F)
  • 2 tablespoons granulated sugar
  • 2 tablespoons active dry yeast
  • 6 cups bread flour
  • 1 tablespoon kosher salt
  • 2 tablespoons canola oil

Instruction

  • Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook. Allow the yeast to dissolve and become foamy, approximately 5 minutes.
  • Add in the flour, salt, and oil. Turn the mixer to low to mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8 – 10 minutes total, until the dough becomes smooth and elastic.
  • Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a warm, draft-free place to rise for 1 – 2 hours, or doubled in size.
  • Once the dough has risen, place it onto a lightly floured surface. Divide the dough in half and roll into a 12- inch long log. Place the dough into a greased or parchment lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
  • Preheat the oven to 375°F.
  • When the dough has risen use a sharp knife to cut slits into the top of the dough.
  • Bake for 20 – 25 minutes until golden brown and when the crust is tapped it sounds hollow.