Ingredients:

5 1/2 – 6 1/2 cups flour – we used all-purpose

2 tablespoons active dry yeast

2 tablespoons sugar

1/4 cup oil – we used grape seed oil

2 1/4 warm tap water

oil for spritzing

Method:

In a large mixing bowl (of a food mixer), place 2 cups flour, yeast, sugar and oil.

Add hot water all at once.

Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on – we didn’t want to have to wash anything extra) for about 2 minutes.

Add 1 cup more of the flour.

Mix on a medium to high speed (depending on your mixer) for 1 minute.

Add remaining flour. While mixing, add your flour until your dough is just sticky but not too much. It will want to stick to the sides of the bowl but come off easily.

When all your flour is combined, on a medium mixing speed mix (this is your kneading) mix/knead your dough for 6 minutes.

…. Now, when the kneading time completed, we removed from the bowl on an oiled surface (we also oiled our hands due to the sticky nature of the dough) and formed into a log. We cut the log in half. Shaped the dough logs individually, then placed on a baking sheet with parchment paper. Spritzed the tops of the loaves/logs with oil and covered with cling film. These are ‘freeform loaves’.

Alternately you can generally grease loaf pans and place your loaves/logs in them. Spritz the top with oil and cover with cling film.

Let stand for 10-20 minutes. Depending on the humidity and temperature in your kitchen, the loaves will rise very quickly.

In a preheated 400 degree F oven, place your risen loaves in the oven and cook for 20-30 minutes. They will brown quickly.

Using an instant read thermometer, test if your bread is done. We brought the bread to 195-200 degrees.

The internal temperature of a loaf of crusty yeast bread when it is cooked to perfection should be 200 to 210 degrees Fahrenheit. Soft breads and dinner rolls should be 190 to 200 degrees F.