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2 pkg. dry yeast
2 c. warm water
2 Tbsp. sugar
1 Tbsp. salt
5 1/2 to 6 1/2 c. flour
1/4 c. cooking oil

Dissolve yeast in big mixer bowl (be sure water is not
too warm, just like testing a baby's bottle). Mix in sugar,
salt, oil and 1 cup of flour at a time, mixing well after each
addition until smooth, about 3 cups. Beat in electric mixer
until smooth. Remove beaters and mix with wooden spoon enough
of the remaining flour (about 2 1/2 cups) to make dough easy to
handle. Turn dough on lightly floured board; knead until
smooth and elastic (10 minutes). Cover with clean dish towel;
let rise in warm place until doubled, 45 minutes. Punch down
dough, split in half.
Roll each half into 18 x 9-inch rectangle. It should be
about 3/4-inch thick. Roll up, beginning at the narrowest end
(after the bread is baked, notice the fine texture partially by
this rolling up process). Mash each end to seal and fold
under. Place seam side down in greased 9 x 5 x 3-inch loaf
pan. Brush with salad oil or butter and let rise again until
double, about 1 hour. Bake in preheated 400 degrees oven for 35
minutes. Makes 2 loaves.
This is the best and easiest recipe I've ever found for
white bread. It makes it very light and crusty. Making bread
is really man's work because the secret is in the kneading.

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