Country Bread Baking Day

I've started making my own bread every Friday.  I played around with several recipes until I found the right balance and it hasn't failed me yet.  Compared to "store bought" bread, homemade is the way to go!  The crust is nice and soft and the bread holds it's shape, making it perfect for sandwiches (use it for a grilled cheese; you won't be disappointed!). 

Ingredients

2 packages (1/4 ounce each) active dry yeast.  If you are using bulk yeast, 4 1/2 tsps.

2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons kosher salt
2 eggs, lightly beaten
1/4 canola oil (I also use vegetable oil)

6 1/2 to 7 cups unbleached all purpose flour

Directions

In a large bowl, dissolve yeast in warm water.  Allow the yeast to "work" for about 5 minutes. 

In a large bowl, or the bowl of a stand mixer (with dough hook attached) add sugar, salt, eggs, oil and 3 cups of flour.  Beat until smooth.  Continue adding flour to form a soft dough.

If using a standmixer with a hook attachment, mix on setting "2" for about 5 minutes, then turn onto a floured surface and knead until smooth and elastic.  If kneading by hand, knead approximately 6 to 8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Divide in half and shape into loaves.  Place in two greased 9" x 5" loaf pans.  Cover and let rise again until doubled in size.

Bake at 375° for 25-30 minutes or until golden grown.  Yield 2 loaves