Serve warm with a meal or make into sandwiches, this is a no-fail recipe.
2 C. warm water (110 degrees F/45 degrees C) 2/3 C. white sugar 1 1/2 Tbs. active dry yeast 1 1/2 tsp. salt 1/4 C. vegetable oil 6 C. bread flour
Preheat oven to 350 degrees. In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Work in 5-6 cups flour. Knead dough on a lightly floured, level surface until smooth. Place in a well-oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9 x 5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake for 30 minutes.