(This recipe yields 4 standard sized loaves)
4 cups warm water (105-110 F)
1 1/3 cup sugar
3 TBSP dry active yeast (I used rapid rise)
3 tsp salt
1/2 cup vegetable oil
10-12 cups all purpose flour
Dissolve your sugar into the warm water. Once sugar is completely dissolved, pour in your yeast and give a stir. Once your yeast looks frothy, add your oil and give another quick stir. Add in about half of your flour and then the salt. Stir the dough. A this point it will look really soupy (this is normal).
Add more flour in gradually until you reach a smooth dough that is not sticky.
Dump your dough out onto a floured surface. Knead and incorporate all ingredients thoroughly. (about 5-6 minutes). When your dough has a spring back effect (spring back when you poke it) you are ready to let it rise!
Place your dough into a covered bowl and let it rise for 30 minutes to 1 hour.
After it has about doubled in size, turn your dough back out onto your floured surface. (Use the remaining flour from the ingredients that you didn’t use in your original mixture)
Divide your dough into 4 equal pieces. Roll the pieces into a log shape and tuck the ends to form your load appearance.
Cover your loves and let them rise in your pan for about 20-30 more minutes.
Preheat your oven to 350 degrees and bake your bread for about 30 minutes. (Check often as ovens vary)
Remove your gread out of the loaf pan while it is still hot. ( It will get soggy and yucky if you leave it in the hot pan.)