2 pkgs. active dry yeast
2 c. warm water (105-115 degrees)
2 tbsp. sugar
1 tbsp. salt
1/4 c. salad oil
6 - 6 1/2 c. flour

Dissolve yeast in warm water. Stir in sugar, salt, oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board, knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, brush top with salad oil. Cover, let rise in warm place until double, about 45 minutes. (Dough is ready if impression remains.)

Punch down dough, divide in half. Roll each half into rectangle, 18"x9". Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9"x5"x3". Brush loaves with oil. Let rise until double, about 1 hour.

Heat oven to 400 degrees. Bake about 35 minutes or until loaves sound hollow when tapped. 2 loaves.