Jesse Evans Smith's 90-Minute Bread

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Makes: 4 Loaves

4 cups warm water (105 -115 F)
3 tablespoons active dry yeast
½ cup granulated sugar
¼ cup vegetable oil
4 t. salt
8-10 cups white flour

1. Pour the water into a large mixing bowl, and gradually stir in the yeast until suspended, stirring constantly. Set aside for 5 minutes.
2. Stir in the sugar and let rest for 3-5 minutes or until yeast bubbles up.
3. Stir in the oil, salt, and 2 cups flour. Whisk smooth with a wire whisk. Continue adding flour until mixture begins to pull away from the sides of the bowl.
4. Turn dough onto a floured surface. Knead in flour until the dough is no longer sticky, is elastic, and slightly stiff.
5. Wash out bowl, grease or spray it and set dough into it. Cover with a damp towel. Allow to rise until double. Punch down and shape into loaves.
6. Place loaves into greased or sprayed pans. Cover and allow to rise until the bread just rises above the pans.
7. Bake at 400 F. for 25-30 minutes or until the bread is a deep golden brown and the crust sounds hollow when "thunked" on the bottom.

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