HOMEMADE BREAD

Ingredients

1 cup sugar, divided
2 tablespoons instant potatoes
3/4 cup very warm water
1 package active dry yeast
1 1/2 cups very warm water
1/2 cup oil
1 teaspoon salt
6 cups bread flour,* sifted
Melted butter

Preparation

In a small bowl, combine 1/2 cup of sugar, instant potatoes and 3/4 cup very warm water. Sprinkle in yeast to soften; set aside. In a large bowl, combine 1 1/2 cups very warm water, remaining 1/2 cup sugar, oil, salt and flour. Add yeast mixture. Mix together well, then turn onto a lightly floured surface and knead 8-10 times, until dough is smooth. Shape into a ball and place in a large greased bowl, brushing top with oil. Cover and let rise in a warm place, such as in the oven with the light on, until doubled in bulk, 2-3 hours. Punch down. Let rest 5 minutes. Divide dough into four equal parts. Shape into loaves by first rolling dough out, then rolling up jellyroll style, pinching seams together and turning edges under. Place in greased loaf pans. Cover. Let rise 1 hour, or until doubled in bulk. Bake at 350 degrees for 15-20 minutes, until golden brown. Cover tops loosely with aluminum foil if loaves appear to brown too quickly. Brush tops of loaves with melted butter. Makes 4 loaves. (*For wheat bread, substitute 3 cups whole-wheat flour for half of the bread flour, and replace the second 1/2 cup sugar with 1/2 cup molasses.)