Ingredients

2 cups warm , scalded milk or water

2 pkgs of dry active yeast

2 tablespoons granulated sugar

1 tablespoon salt

¼ cup vegetable oil I like canola oil or melted butter (for a better flavor)

6 to 6 ½ cups bread flour

Method

     Add the yeast to a warm liquid (95 to 105 deg.) in a small bowl, and stir to dissolve. Let it stand until it is foamy (5 to 10 mins). Add sugar, salt, oil, and stir. Add five cups of the flour, and mix it well. Add enough of the remaining flour to make a soft dough. Lightly flour a surface, and knead the dough on it for 6 to 8 mins, until it is smooth and elastic.

     Oil a large bowl and put the dough into it, turning the dough around to coat all its surfaces with the oil. Cover with a clean, damp towel, and put in a warm, draft-free spot for about an hour. It should have doubled in bulk. Punch dough down to original size and divide into 2 equal halves (2 loaves).

     Form the dough into loaves about 7” long and 2” wide, then place into oiled loaf pans. Place pans in a warm, draft-free spot, and let rise for 1 to 1 ½ hours or until it has doubled in bulk. Cover with a clean, damp towel, and let rise again for about 45 minutes.

     Preheat the oven to 400 deg, and bake on lower oven shelf for about 35 minutes. Bread is done when it has a hollow sound when tapped.

     Turn pans over on their sides to cool for about a half hour. Then remove loaves and place on wire racks to finish cooling. You now have 2 perfectly baked loaves of yeast bread that you will be proud of.