I got this recipe from a friend. It is very easy and doesn't take long to make.
- Carbohydrate 506.942694765486 g
- Cholesterol 0 mg
- Fat 31.5186621454659 g
- Fiber 17.9690199340642 g
- Protein 80.6538152367629 g
- Saturated Fat 3.12331509204005 g
- Serving Size 1 1 - 9x5 inch loave (768g)
- Sodium 21.1501411199172 mg
- Sugar 488.973674831422 g
- Trans Fat 3.90112535936749 g
- Calories 2668 calories
Step-by-step
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead 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 doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Yeast Fermentation and Sugar Interaction
Warm water measuring precisely 110 degrees Fahrenheit activates the active dry yeast without thermal shock. Dissolving two-thirds cup of white sugar directly into this hydration liquid provides immediate monosaccharides for the Saccharomyces cerevisiae to consume, rapidly producing carbon dioxide and ethanol. As the yeast metabolizes these sugars, the mixture transitions into a creamy foam, signaling peak biological activity before the flour enters the bowl.
Gluten Development and Lipid Distribution
Incorporating bread flour incrementally allows the high protein content to hydrate evenly while developing a robust gluten matrix. Vegetable oil coats the individual protein strands, restricting excessive water absorption and yielding a tender crumb rather than a dense, chewy texture. Knead the dough until smooth on a lightly floured surface, ensuring the fat is thoroughly emulsified throughout the mass before the primary one-hour bulk fermentation.
Baking Dynamics and Pan Geometry
Standard 9x5 inch metal loaf pans conduct heat efficiently to the exterior crust during the thirty-minute bake at 350 degrees Fahrenheit. Glass or ceramic bakeware absorbs thermal energy differently and may require a slight temperature reduction or extended baking time to prevent premature browning. Allow the loaves to cool completely on a wire rack to stabilize internal starches before slicing.
