Callie Crum’s Bread

6 Cups Unbleached Flour- gradually add, may use more or less.
2 Heaping TB Yeast
2 TB Salt
3/4 Cups Sugar
5 Cups Warm Water (110-115 degrees)
2/3 Cup Oil (I use Canola or Olive Oil)

Place water, yeast, and sugar in a mixing bowl, gently stir. Let it sit until yeast doubles and is frothy (about 10 minutes).

Add oil, salt and half of the flour. Mix until smooth. Start adding additional flour one cup at a time. Wait until each cup of flour is incorporated before adding an additional cup. Once the dough starts to clean from the sides of the bowl you'll know you have added enough flour. Knead for and additional 5 to 10 minutes depending on if you are kneading by hand or in an electrical mixer.

Once the kneading is complete the dough will be sticky, you may have to scrape it out of the bowl.

*Transfer the dough to a lightly oiled large bowl. Cover with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Punch down.
Place on a floured surface, cut into equal parts. knead, then shape into loaves. Place into loaf pans and let rise until it fills the pan, approximately 1 hour.

Preheat oven to 400 degrees once preheated turn down the oven to 350 degrees. This will allow the outside of your bread to be a nice golden brown but not dried out or burnt.

Bake for approximately 35 minutes.

Take out and let rest for 10 minutes, remove from pans and let them continue to completely cool before cutting. I prefer to refrigerate my bread overnight before cutting it makes it not crumble when you slice it .
*Sometimes I don't double rise the bread. The difference is when you allow it to double rise it seems to not crumble as easily.