Saturday is bread day

I’ve been baking my own bread from scratch for years, and Saturday has traditionally been the day I do most of my baking.

Here’s the bread du jour.

UPDATE - I realize I probably should include my recipe if I’m going to show the end product.

Bread Recipe

Ingredients
- 2 cups hot tap water
- 1/3 cup sugar
- 2 tablespoons active dry yeast
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 cups flour
Directions
1. Dissolve sugar in the hot water
2. Add yeast and whisk until mixed
3. Allow yeast to proof until it gets foamy on top
4. Whisk salt and oil into yeast
5. Using the bread hook and lowest speed on stand mixer, add flour one cup at a time
6. Once the dough is consistent, drizzle with vegetable oil and roll it around in the bowl to coat it
7. Cover with a warm damp cloth (I use cheese cloth)
8. Allow to rise 1 hour
9. Punch down dough and knead for a few minutes.
10. Divide in half
11. Shape into two loaves (or use for buns and rolls. I usually make 1 loaf and make buns or rolls with the other half)
12. Place loaf in an oiled 9x5 loaf pan or whatever baking sheet or molds you’re using
13. Allow 30 minutes to rise and preheat the oven to 350
14. Bake at 350: buns and rolls for 20 minutes, loaf of bread for 30 minutes.