90-Minute Bread

Jesse Evans Smith's 90 Minute Bread
courtesy of Lion House Bakery

2 cups warm water (105-115 degree)
2 Tbsp active dry yeast
2 tsp salt
1/4 cup sugar
3 Tbsp oil
4 to 5 cups flour

Grease two 5x9 inch loaf pans. Set aside.

Pour water into a large bowl and sprinkle yeast over it. Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface. Stir in oil. Add 2 1/2 cups of the flour and whisk smooth with a wire whisk (or wooden spoon). Add 2 more cups of the flour and mix until dough gathers together in a ball. Sprinkle the remaining flour on work table. Turn dough onto it and knead flour until the dough is no longer sticky but is elastic and slightly stiff, about 10 min. Divide into two loaves. Shape each loaf and place into greased bread pans; lightly cover with plastic wrap. Let dough rise until it peeks over the edge of the pan or doubles in bulk, about 45 minutes. Place in a 375 degree oven for 30-35 minutes, or until brown. Turn loaves out on a rack to cool. Brush tops with butter while hot.