Bread

2 cups warm water (105*-115*)
2/3 cup white sugar
1 pkg dry active yeast
1 1/2 teaspoons salt
1/4 cup veggie oil
6 cups bread flour*

1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is frothy.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough ona lightly floured surface until smooth.

3. Place in a well oiled bowl, and turn to coat dough. Cover with a damp cloth.

4. Allow to rise, double in size about 45 minutes.

5. Punch down dough and knead again for another few minutes. Cut ball in 1/2 and shape into loaves. Place in well oiled loaf pans. Allow to rise again with a damp cloth covering dough. (if using all white bread flour this takes about 2-3 hours, if mixing in wheat flour it takes 4-7 hours depending on how much you use)

6. When loaves are doubled cut a slit down the center of dough with a bread knife (this will prevent spitting along the side of a loaf as it bakes) then brush with either oil or butter.

7. Bake at 400* for 30 minutes. Put a pie pan full of water on bottom rack of oven - this will keep the bread moist and prevent it from getting dry and crumbling when cooled.

8. When you pull it out of the oven dump it on a cooling rack right away.

9. Allow to cool 5-10 minutes before cutting.*I like to make wheat bread instead of white bread, so I will use 5 cups of bread flour and then 1 cups of whole wheat flour. This makes it a light wheat bread, however when using wheat flour it does take longer to rise because it's heavier.