Once you make this bread you will never buy store brand again! I use light or heavy cream instead of milk. I just like the way it makes it taste.I used to bake homemade bread weekly from an old family recipe. My children grew up with it and loved to help kneed the dough. (can we say flour everywhere?) Precious!!  I tried this recipe today. It is absolutely fabulous!!

I’m making my homade Butter now, and I used organic coconut oil +2 tablespoons of butter with it, instead of oil.
My grandson just told me, “this is the best bread I’ve ever eaten in my life”! Now that’s a hit!!!
It’s texture is fairly dense and hardy, yet fluffy, velvety and complimentorally perfect for any dish!!!
This has become my new bread of choice!!!!
There should be additional stars to favor this exquisite recipe!!!!!! ⭐️⭐️⭐️⭐️⭐️
Additionally, it makes fantastic dinner rolls as well!!

This bread was really good. It is a little on the sweet side but delicious. I only used 5 cups of bread flour so I am curious if other people used more. Will definitely make again.


2 C. hot tap water, 120 degrees
2/3 C. sugar
1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
1/4 C. vegetable oil
6 C. all purpose flour
1 1/2 tsp. salt


Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.
Add the vegetable oil, 3 C. of the flour and the salt.
Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half …

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