2 pkg. active dry yeast
3 c. warm (105 to 115 degree) water
2 tbsp. cooking oil
2 tsp. salt (no salt with self-rising flour)
1 tbsp. sugar
About 6 c. flour

Test water on inside of wrist. If it feels just hot, it's just right. Dissolve yeast in about 1/4 cup water. Add the rest of the water, the oil, salt and sugar and enough flour to make a thick, heavy batter. Beat until smooth. Add flour about a cup at a time until dough is almost dry enough to handle. Turn out on a well floured, cloth covered board.

Grease hands with just a little butter (or cooking oil). Sprinkle about a cup of flour over the top of the dough and begin kneading, adding flour about 1/2 to 1 cup at a time until dough is smooth and just past being sticky. Too much flour will make heavy tough bread. Kneading is done by pushing dough up into a flour covered "ball." Fold the ball in half toward you, push down and away, quarter turn, fold, push down and away, quarter turn. Fold until flour is worked in.

Add flour as dough begins to look sticky and ragged. Place dough in greased bowl, turning to coat entire surface, cover with cloth and allow to rise in a warm place until double, about an hour. Punch down and divide into loaves, 3 for regular size pans, 2 for long loaf pans. Knead dough gently into smooth ball, then gently roll between hands to make loaf shape. Place in greased loaf pans, cover with cloth and let rise about 40 minutes, until double.

Bake in 425 degree oven on low rack so that top of pans is even with center of oven, 30-35 minutes or until lightly golden. When done, bread will sound hollow when tapped. Remove from pans brush with melted butter to make a softer crust.

For French style loaves, add more flour when kneading to make a heavier dough. After raising the first time, divide into 3 parts. Roll between hands into long "ropes" and braid by twisting rope over rope. Let rise about 20-30 minutes, then bake on lightly greased baking sheet with light dusting of cornmeal under loaf.

Whole wheat or rye flour may be substituted for the first 2 cups of flour when mixing to make wheat or rye bread. Rising time will be a little longer because the dough is heavier. Cut back water by 1/4 cup and add 1/2 cup honey instead of sugar for even better flavor of any bread type. Wheat bread may be shaped into regular or French style loaves, but the rye should be cooked either in 2 or 3 round, slightly flattened loaves on baking sheet prepared as for French bread or braided into 2 loaves.