Prep 20 minutes Cook time 2 hours (including raise and bake) Total time 2 hrs 20 min
Ingredient
- 6 cups all purpose flour (the amount of flour will vary based on your area. Drier climates generally use 5 cups of flour)
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 1 tablespoon avocado oil (or light tasting oil)
- 4 teaspoons regular or quick acting yeast
- 2 1/4 cups warm water (not too warm, it will kill the yeast)
Directions
Step 1
Mix 5 cups of flour, sugar, salt, and yeast in a large bowl or mixer.
Step 2
Add warm water and oil. Knead with a mixer on low speed for 2 minutes, scape side of bowl down as needed.
Step 3
Add remaining 1 cup of flour, knead for an additional 4-5 minutes until dough is smooth and elastic. (if mixing by hand, knead for 5-7 minutes until smooth)
Step 4
Place dough in a large bowl. Allow to rise for 1 hours (cover with tea towels or lightly with plastic wrap) so that dough can double in size.
Step 5
Grease bottoms and sides of 2 loaf pans or 6 mini loaf pans.
Step 6
Turn dough onto counter and cut in half for 2 loaves or in 6 equal pieces for mini loaves.
Step 7
Gently pat or lightly roll dough into a 6”x9” rectangle.
Step 8
Roll up dough lengthwise, tuck ends under, and place in the prepared loaf pans.
Step 9
Preheat oven to 425 degrees F.
Step 10
Allow loaves to rise an additional 45 minutes. DON’T SKIP THIS STEP (this will ensure that your bread is light and airy).
Step 11
Bake loaves 23-25 minutes.
Koala Mama Notes:
- Immediately remove bread from pans. This will avoid the bottoms from getting soggy from the condensation.
- This bread freezes wonderfully, allow bread to FULLY cool (this is a must) then place in freezer bag. When you want to use it pull it out and let it come to room temp. I love slicing it before freezing it so I can pull out a few slices at a time and toast them up.
Enjoy!
Maple Syrup Kettle Corn