| Ingredient | Quantity |
|---|---|
| Dry Active Yeast | 1 packet (2 1/4 tsp) |
| Warm Water | 1 cup (about 110°F) |
| Large Egg | 1 |
| Salt | 1 tsp |
| Granulated Sugar | 1/4 cup |
| Oil (Vegetable or Canola) | 3 tbsp |
| All-Purpose Flour | 3 to 4 cups |
Instructions:
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until frothy and bubbly.
- Mix the Dough: In a large bowl or a stand mixer with a dough hook attachment, combine the activated yeast mixture, egg, salt, sugar, and oil. Gradually add the flour, one cup at a time, mixing well after each addition, until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use the dough hook attachment on low speed for 5-7 minutes.
- First Rise: Place the dough in a greased bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Shape the Loaf: Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover loosely with a kitchen towel and let it rise again for 30-45 minutes, or until it rises just above the rim of the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown on top and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing
