BREAD RECIPE

. Villa Bread  

2 1/2 teaspoons active dry yeast 1 'cup' PLUS 2 tablespoons warm water (110 degrees to 115 degrees), divided use 1 1/4 teaspoons fine salt 2 1/2 teaspoons granulated sugar 1/4 'cup' vegetable oil, plus more for coating pan 1 1/4 pounds all-purpose flour or about 41/2 'cup's, plus more for dusting (see note) In a large mixing bowl, combine the yeast with 1/4 'cup' of the water, the salt, sugar and vegetable oil. Mix well. Add the flour and remaining water and mix until dough pulls away from the sides of the bowl. Lightly oil a large mixing bowl. Transfer dough to the oiled bowl and let rise until doubled in size, 1 to 2 hours. Punch down. On a lightly floured surface shape dough into a wide, flatish loaf or into traditional loaves. Place in a lightly oiled baking pan or loaf pan. Let rise again until doubled in bulk, about 45 minutes. Heat oven to 400 degrees. Bake until internal temperature of loaf reaches 190 degrees, 15 to 45 minutes depending on the shape of the loaf. A traditional loaf shape will require up to 45 minutes. Makes 1 large loaf. Note: I strongly recommend weighing the flour. But if you don't have a kitchen scale, thoroughly stir the flour to aerate it, then spoon it into a measuring 'cup'