Add the salt and vegetable oil to the yeast combination.
Regularly add the flour, one cup at a time, whereas stirring with a picket spoon or utilizing a stand mixer with a dough hook attachment.
Proceed including flour till the dough comes collectively and begins to tug away from the edges of the bowl.
Knead the Dough:
If utilizing a stand mixer, knead the dough on low velocity for about 5 minutes. If kneading by hand, flip the dough out onto a floured floor and knead for about 10 minutes till the dough is clean and elastic. Add slightly extra flour if the dough is just too sticky.
First Rise:
Place the dough in a greased bowl and canopy it with a clear kitchen towel or plastic wrap.
Permit the dough to rise in a heat, draft-free place for about 1 to 1.5 hours, or till it has doubled in dimension.
Form the Loaves:
After the primary rise, punch down the dough to launch any air bubbles.
Divide the dough into two equal parts.
Form every portion right into a loaf by flattening it right into a rectangle after which rolling it up tightly, ranging from the brief finish. Pinch the seams to seal.
Second Rise:
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