Ingredients:
Preheat oven to 400 degrees
5 cups unbleached all-purpose flour
2 pkg yeast
2 cups med-hot water
2 tsp sugar
1 tsp fine Himalayan salt
1/4 cup canola oil
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Instructions:
In a stand mixer, using the paddle attachment combine 4 cups of flour, yeast, sugar and salt. Add the water and oil and allow to mix until the dough becomes sticky. Add the remaining flour until the dough is no longer sticky. Remove the paddle attachment and replace it to the kneading attachment. Knead for 5 minutes, dough should be smooth in texture and is elastic. Place the dough in a greased bowl, cover with a kitchen towel and let rise in a warm place. Let the dough prove until it is doubled in size. Punch it down and divide into two pieces. Grease two loaf pans and roll out each piece of dough long enough to fit into the loaf pans. Place each piece of dough in the loaf pans, cover with towel and let rise until the dough has double and reached the rim of the pan. Bake for 35-40 minutes or until the tops are golden brown. Remove from oven and brush with melted butter.
Yields: 2 loaves of bread