°2 C lukewarm water
° cup (65g) granulated sugar
°1 ½ tsp. tsp active dry yeast
°1 ½ tsp. tsp (cc) salt
°¼ cup (60 ml) canola oil
°5-6 cups (700-840 gr) all-purpose flour (me, 5 ¾ cups/805 gr)
* Methods :
In a measuring cup, put 2 cups (500 ml) of water in the microwave and heat until lukewarm.
Put the yeast in a small bowl, add about 1 tbsp. (cc) sugar (taken from 1/3 cup/65g) and about ¼ cup (60ml) water (taken from 2 cups/500ml).
Mix well and let stand for about 10 minutes or until the mixture has doubled (it becomes very frothy).
Attach the dough hook to your stand mixer and add 4 cups of flour to the bowl. Mix at speed 1. Add the remaining salt and sugar and mix. Add the remaining lukewarm water, yeast mixture and oil. To mix together.
Scrape down sides of bowl and set speed to 2. Gradually add the flour, ½ cup at a time, until the dough no longer sticks to the sides of the bowl and stays in a ball on the hook. (I only add 1¾ cups (245 gr) here: in total so in all, I only use 5¾ cups/805 gr instead of 6 cups/840 gr). Continue kneading on speed 2 for about 2 minutes or until the dough is smooth and elastic but still slightly sticky. (In all I kneaded about 10-12 minutes at speed 2)
Take a big bowl and grease it (me from “Pam”). Put the dough in the bowl and turn it over to coat well. Cover the bowl with plastic wrap (me greased wax paper). Place in a warm place (I put in the oven, light on with a bowl of very hot water to have humidity). Let rise for about 1 hour or until the dough has doubled in size.
When the dough is ready, give a punch and drop the dough on a floured surface. Divide the dough into 2 pieces, cover with a cloth and let rest for 10 minutes.
Roll out the dough to form a nice big loaf or 2 small ones. (I made a buttock bread).
Grease 1 12×5 pc (30×13 cm) bread mold or 2 small 9×5 pc (23×13 cm) molds and place the bread in the mould. Put in the oven to rise (same technique as for the first rise) for about 30 minutes or until the dough exceeds the top of the pan by about 1 inch (2.5 cm).
Bake at 350°F (180°C) for 30-40 minutes for the 2 small ones. (I baked in the large pan in the convection oven for about 40-45 minutes).