Easy, Simple, Fun Bread

I love this recipe for a million reasons (well, a long list of reasons) quite a few of which is that it can be easily modified.

Only the yeast cannot be changed without huge modification.

The water can be changed, however you have to be very careful with a modification as not everything will make the yeast bloom.

The sugar can be changed to a multitude of sweet products.

The salt can be low sodium, half sodium, etc, or cut entirely (though that is not suggested as it does hurt the flavour.

The oil is lots of fun to play with.  So many oil choices, so little time.  I love coconut oil, I use it everywhere, here it gives a mild tropical flavour if you eat the bread without any topping.

The flour can be changed, although the amount does swing based on which, sometimes by quite a bit.
Even the loaf style can be modified.  Want rolls?  Want a wider shaped loaf?  Want a thinner shape?  Try anything, just remember that bake time may change.

Try this one, play with it, find a combination you love as much as I love my coconut bread topped with pineapple jelly.  I have many recipes that use this as a base.

1/2 T (1 package) active dry yeast
2 1/4 C warm water (110° to 115°)
3 T sugar
1 T salt
2 T canola oil
6 1/4-3/4 C all-purpose flour

Dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.

Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.