6 cups bread flour (+/-)
1.5 tablespoon yeast
2 cups warm water
1 teaspoon salt
1/4 cup oil
1/3 cup sugar
The most important thing is to add flour slowly. It’s easier to add flour to a moist dough than water to a dry dough.
Dissolve yeast and sugar in warm water. Mix 2 cups of the flour, salt. Add oil and warm water mixture and mix. Gradually add flour at about 1/2 – 1 cup at a time. When you can no longer mix it with a spoon, turn it into a well floured surface and continue to work in flour until a smooth dough is formed. Knead for about a total of 8 – 10 minutes while working in the flour.
Place an additional tablespoon of oil in a bowl, roll ball of dough in it and cover with either a damp cloth or Saran wrap and let sit in a warm place for about an hour, until it’s doubled in bulk. (You can place a cup of boiling water in the microwave, with a damp cloth over the bowl as a nice place to rise).
“Punch” down, turn onto floured work surface and knead once or twice. Cut in half and roll each portion into a rectangle about 1/2 inch thick. Take edge and roll up into a cylinder, pinch the seam on the bottom to seal it and turn under the ends and pinch to seal. Place in 2 oiled bread pans (large straight edge rectangle pans work best) and let rise to just over the top of the pans, about another hour.
Preheat oven to 350 degrees f. Bake on middle rack for 30 minutes. It should sound hollow when tapped. Turn onto wire racks to cool. Once cooled completely, you can freeze one loaf, wrapped in foil.