Instructions
Combine yeast, 1 cup bread flour, salt and sugar; mix well. Heat water and oil to 120º to 130ºF; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
On lightly floured surface, roll or pat dough to a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8- x 4-inch bread pan. Cover; let rise until indentation remains when lightly touched. Bake in a 400ºF preheated oven for 15 minutes; reduce heat to 375ºF and bake 20 to 25 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack.
Baker’s Note: All-purpose flour can be substituted for bread flour. If substituting the all-purpose flour results in a shorter denser loaf, use vital wheat gluten to improve the elasticity of the dough. The directions for how much vital wheat gluten to use are on the package.
