NEIL'S HARBOUR WHITE BREAD

Steps:

• In a large warmed pottery bowl place the first 1 cup of lukewarm water. Dissolve into it 1 t. white sugar and sprinkle the yeast over it.
• After about 10 minutes the yeast should be frothy and have risen to the surface of the water. Stir until blended, making sure all the yeast is dissolved.
• Into the yeast mixture stir the remaining water, white sugar,1 heaping T. of salt and oil.
• Beat, then stir in, 1 cup at a time, the flour.
• Mix until it requires muscle. You may not need all the flour. The dough should hang together and be easy to handle, but still a little moist.
• On a floured surface, place the dough, sprinkle with more flour as needed, and knead until the dough is smooth and elastic. This usually takes about 8 minutes.
• Place the dough back in the bowl, cover with plastic and a nice heavy towel, and let rise in a warm draft free place. ( I usually only bake bread on sunny days.).
• Let dough rise for 1-2 hours or until it's doubled in size. When you stick your finger in the dough the imprint should remain.
• Punch the dough down and form into loaves.
• Place the loaves into well greased loaf pans, cover and let rise again- about an hour.
• Bake in a 400 degree oven for about 20 minutes, until golden top and bottom, and the loaf sounds hollow when tapped on the bottom.
• Remove from pans and let cool on a rack.
• * To make hamburger buns,roll about 1/2 inch thick, cut the dough with a wide glass(I use the top of a martini shaker)and place buns on a greased cookie sheet, not quite touching. I usually add a good portion of grated old cheddar cheese to the dough before cutting the rounds and letting it rise for the second time. Just before baking at 425 for 10-15 minutes, I make an egg wash with one egg mixed with 1 T. water and sprinkle with sesame seeds, poppy seeds, or for a real treat Montreal Steak Spice. They freeze very well. Makes about 20 buns.