Ingredients

• 2 cups warm water (between 100 and 110 degrees)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn to coat. Cover with a damp towel. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into 2 well oiled 9×5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees for 30 minutes.

My husband says that this bread tastes overly yeasty, but I think it is supposed to. I like it and it is a little bit sweet. The second loaf I wrap and put in the freezer until I am ready for it. I read somewhere that if you turn the oven on for 20 seconds and then place the dough inside the oven it will rise faster.