Weiss Brot - bread flour

Method

• In large mixing bowl mix 2 cups flour, the yeast, sugar, sugar, water, salt, and oil.
• Stir with a wooden spoon or flat beater if using a mixer till well blended.
• Work in additional flour 1/2 cup at a time, as dough gets too firm for spoon use hands until you have a dough that will pull from the bowl.
• Dough should be elastic but not sticky.
• Turn dough unto a well floured surface and knead for about 8 minutes.
• If the dough does not hold its shape, work in more flour.
• Clean and grease your large bowl and return dough to the bowl, turn to cover the surface with grease.
• Cover bowl and let rise 1 hour at room temperature, or double in size.
• Punch dough down, cover bowl and let rise an additional 45 to 60 minutes.
• Turn dough on work surface and quickly work out the air bubbles.
• Divide dough in half and place in 2 greased loaf pans.
• Cover with wax paper and let rise til dough peeks over the rim about 2 centimeters.
• Bake in preheated 400°F oven.
• Reduce heat to 350° after 10 minutes and bake for another 30 minutes or til the loafs are golden.
• You can test for doneness with a toothpick inserted in center of loaf, the fully baked loaf returns a clean toothpick.