White Bread

White Bread

2 T veggie oil
2 tsp salt
2 T sugar
1 cup hot milk
1 cup hot water
1 package yeast
1/4 cup warm water
about 6 cup flour

Mix yeast and warm water and let dissolve for five minutes. Combine the first five ingredients, then add yeast and warm water. Add 3 cups flour, then let rest 5 minutes. Add another cup flour, then turn out on floured board and knead. Add flour until the dough is elastic but not stiff, and no longer sticky.
Let rise until doubled, punch down, and let rise to double again. When doubled, divide into two loaves and place on greased cookie sheet. Let rise until doubled, then score a grid on the top of each loaf. Bake at 425º for 15 minutes, then lower oven to 375º and cook for 30 minutes.
Crust: If you like a hard crust, quickly throw about a cup of cold water on the bottom of your oven (not on the bread) every 7-10 minutes and quickly close the oven door. If you like a shiny crust, brush dough with scrambled egg before baking. If you like a soft crust, brush with melted butter before baking.
The loaf should make a good hollow sound when flicked when it is done.

Adapted from the Fannie Farmer Cookbook.