3 c. warm (not hot) water
3 pkg. dry yeast
1/4 c. sugar or honey
9 1/4 c. all-purpose flour, unsifted
5 tsp. salt
1/3 c. corn oil

In a large bowl, combine warm water, yeast and sugar. Stir until yeast dissolves. Let set for a few minutes until yeast starts to bubble and a foam starts on top of water. Add 3 cups flour and the entire 5 teaspoons salt to the mixture. Beat until smooth. Add 4 more cups of flour and blend well; use hands if necessary. Add remaining 2 1/4 cups flour to batter and mix as best you can. Pour corn oil directly over dough and blend it in with your fingers. When all the oil has disappeared into the batter, push dough into shape of ball and let rise until doubled in size. This should take about 45 minutes if bowl is covered and in a warm place.

Now punch down dough with your fist, turn it out quickly onto a floured board, and shape into 2 large or 3 small loaves. Grease bread pans and put smoothest side of dough facing up. Cover and set the loaves aside to rise for about 30 minutes or until doubled in size.

When second rising is almost complete, preheat oven to 400°F. Loaves should be rounded over the tops of the pans when rising is finished. Bake for about 30 minutes. Bread is done when it has a slightly hollow sound when your turn it out and rap it with your knuckles. Brush tops of each loaf with melted butter or oil so crust will stay soft.

Makes 2 large or 3 small loaves.

Submitted by: Kris Pierce