White Bread - yeast

Method

• Mix the yeast, 1 tsp of the sugar and 1 cup lukewarm water in medium bowl until combined. Sprinkle with 1 tbsp of the flour. Cover; let stand in a warm place for 10 to 15 mins or until frothy.
• Sift the remaining flour, salt and remaining sugar into a large bowl. Make a well in the center of the dry ingredients. Add the oil, 1 1/2 cups lukewarm water and yeast mixture. Mix the dough well with a wooden spoon. Place one hand into the mixture, mix it well, then gather the dough up into a ball.
• Turn out onto a floured surface and knead for 3 mins. Place the dough into a large bowl, which has been brushed lightly with oil. Brush the top of the dough with a little oil. Cover; let stand in a warm place for 45 mins or until the mixture has doubled in bulk.
• Punch down the dough. Turn out onto a lightly floured surface and knead for 5 mins. Return the dough to the bowl and brush the top with oil. Cover; let stand in a warm place for 35 to 40 mins or until doubled in bulk. Punch the dough down again and turn out onto lightly floured surface and knead for 3 mins.
• Preheat the oven to 350°F. Grease two 9 x 5-inch loaf pans.
• Divide the dough into 4 equal pieces; knead each piece into a ball. Place 2 balls side by side into each pan. Let stand in a warm place until the dough reaches the top of the pans, about 25 to 30 mins. Brush the top of the bread with the combined egg yolk and 1 tbsp water.
• Bake for 40 mins until it sounds hollow when tapped. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.