4 c. all-purpose flour
1 pkg. Red Star quick rise yeast
1 tsp. sugar
1 tsp. salt
1 tsp. vegetable oil
1 1/4 c hot (125-130 degree) water

In large plastic bag combine 1 cup flour, 1 package yeast, 1 teaspoon sugar and 3/4 cup hot water. Close bag with twist tie and work with fingers to blend ingredients. Let rest 10-15 minutes.

Add to the ingredients in the bag 1 teaspoon vegetable oil, 1 teaspoon salt, and 1/2 cup hot water. Mix well, then add 1 cup flour. Work dough in the bag until the flour is well blended. Gradually add enough flour to make a stiff dough that pulls away from the bag.

Remove dough from the bag to a lightly floured surface. Divide the dough in half. Knead dough until it is smooth and elastic. If the dough is sticky, continue kneading and add a small amount of flour. Flatten dough into a rectangle. Starting with the long end, roll lightly. Fold ends under and roll to taper.

Place loaves on a greased baking sheet. Cover and let rise 20 minutes or until double in size. Make diagonal cuts 1/4 inch deep on top of each loaf with a sharp knife (optional.)

Bake in preheated oven at 400 degrees for 20 minutes or until loaf sounds hollow and is lightly browned. For a crisp crust, brush with ice water before baking. Makes 1 large or 2 individual loaves.