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In the bowl of a stand mixer (or a large mixing bowl), combine the water, sugar and yeast. Whisk together and let it sit for 5-10 minutes for the yeast to bloom. If the yeast starts to bubble and look like beer foam, you’re good to go. If the yeast doesn’t bubble after 10 minutes, your yeast is bad.
Add the salt, oil and 5 cups of flour and turn the mixer on low to combine (or mix by hand). When the ingredients are combined, turn the mixer on medium and knead the dough until it’s a cohesive ball that pulls away from the sides of the mixing bowl, about 5-10 minutes. If you need to add additional flour during this time, add it in ¼ cup increments.
Cover the bowl and set it in a warm place to rise for one hour.
Flour your work surface or use a silplat mat and dump the dough onto the counter or map. Lightly dust with flour and use a rolling pin to roll the dough into a rectangle that’s roughly 9”x13” in size.
Starting with a long edge of the rectangle, roll up tightly into a log. Carefully put the shaped dough onto a baking sheet and cover with a towel and set it in a warm place to rise for one hour.
When an hour has nearly gone, preheat the oven to 375.
When the dough is done rising, place it in the oven on a rack. Toss 4 ice cubes into the bottom of the oven and quickly close the door. Bake for 25-30 minutes.
Remove the bread from the oven to cool completely before slicing.