INGREDIENTS:
Indulge in a kneading spree, ensuring all the ingredients have melded together and the dough has turned smooth and elastic. It should be mildly sticky and start to detach from the bowl. This should take you anywhere between 6 to 10 minutes. If needed, keep adding more flour gradually until you attain the perfect dough consistency.

Once your dough is ready, cover the bowl with a dishcloth or plastic wrap. Let it sit until it doubles in volume. This may take an hour or more, depending on the warmth of your kitchen. To expedite the rising process, you can place the covered bowl in the oven with the oven light switched on, and another bowl of warm water stationed on the lower rack.

3 cups lukewarm water

1/4 cup sugar

1 1/2 tablespoons yeast

1/3 cup oil

1 tablespoon salt

6 to 7 cups unbleached ground white wheat flour (Alternatively, regular all-purpose flour can be used. This might require a little more quantity, around 8 cups, leading to a softer, less coarse bread.)

Optional: 1 tablespoon vital wheat gluten (applicable if you’re using whole white wheat flour)

 

PROCEDURE:

Initiate the process by dissolving the yeast in a blend of warm water and sugar in a large mixing bowl. Let this mixture rest for about 10 minutes before adding the oil. Now, integrate the salt and start with 6 cups of flour into the mixture. Combine all the ingredients to form a dough.