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2 packages yeast active dry
1/2 cup sugar
3 cups water warm (105° to 115° F)
1 tablespoon salt
1/2 cup vegetable oil
9 cups unbleached flour
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water in a large bowl. Let set until foamy, 5 to 10 minutes. Combine yeast mixture, remaining sugar, 2 cups warm water, salt, vegetable oil and 4 cups flour. Beat well for 5 minutes; add remaining flour, 1 cup at a time, until a stiff dough is formed. Turn dough out of bowl onto a well-floured surface and knead until smooth and elastic, adding flour if needed. Form into a ball and place in a well-greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Punch down dough, divide into three portions and allow to rest on a lightly-floured surface for 10 minutes. Shape into loaves and place in three greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Bake in a preheated 400° F oven for 20 minutes, or until crust is golden brown and bread sounds hollow when tapped. Remove from pans; cool on wire racks.
Note: This bread can be easily made in a heavy duty mixer.
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