7-8cupsbread flour (if using Kamut flour or sprouted flour, reduce to 6 1/2 to 7 cups)
Instructions
Combine sugar and warm water in a large bowl. If using a stand mixer, use that bowl. Stir together, then sprinkle yeast on top. Let stand for 10 minutes while the yeast disolves and activates. The mixture will become very foamy on top.
If using a mixer, attach bowl to mixer, and connect the dough hook. Add oil, egg, and salt to yeast mixture. Mix to combine. Slowly add flour, one cup at a time, mixing well between cups. After the 6th cup, watch the dough to make sure it's not getting too dry. It should look very shaggy. Remember to add less flour if you are using Kamut flour or sprouted flour. After mixing the 7th cup, the dough should start to come together as a ball. Do not add too much flour! Usually 7 ½ to 8 cups of bread flour is enough, or 6½ to 7 cups for Kamut flour or sprouted flour.
Knead the dough (see video in post for kneading by hand). If using a stand mixer, knead 3-4 minutes. By hand, at least 5 minutes. The dough should be tacky but not sticky, smooth like the inside of your cheek, pliable and stretch 3"-4" without tearing.
Cover bowl with a clean, dampened kitchen towel and let rise until doubled. This should take about 45 minutes.
Punch down dough to deflate it, and pull the sides into the middle. Cover and let rise again until double, about 30-45 minutes. Spray bread pans with oil, even if they are non stick pans.
Divide dough. If using smaller pans (4" x 8") then divide into 3. For larger pans (4" x 12") divide into 2. Roll out dough into rectangles about 5" x 12" or 6" x 18" (depending on loaf size). Starting on narrower end, roll up the dough. Pinch the ends. Place in bread pans, seam side down. Cover and let rise for 30 minutes. Preheat oven to 350º.
Bake for 30-45 minutes, checking after 30 minutes. Bread is done when crust is firm and golden brown, and the underside of the loaf is firm and makes a hollow sound when tapped. Remove the bread from the pan and let cool on a rack.
Notes
To freeze dough to bake later:
After Step 4 (first rise), punch down dough. If you are baking some, and freezing some. Divide up dough. Follow Step 5 for the portion to bake.
For dough to freeze: place the loaf (or loaves) in a bread pan lined with greased plastic wrap to prevent sticking. This also allows the dough loaves to hold their shape when frozen.
Place the bread pans in the freezer and let the dough freeze for about 10 hours.
Remove the frozen bread dough from the pans. Wrap it in plastic wrap and place it in a resealable plastic freezer bag.
Date the bag(s) of dough and place in the freezer immediately. Your dough can be frozen for up to four weeks.