1 pkg. quick risen yeast
2 c. warm water (105 to 115 degrees)
1/4 c. vegetable oil
6 c. Gold Medal unbleached flour
1 tbsp. salt

In a large bowl, combine 3 cups of flour, yeast, warm water, salt and 1/4 cup of vegetable oil. Beat until smooth and feels elastic. Next add remaining 3 cups of flour by folding into the mixture.

Oil your hands and cutting board and knead the dough until it is smooth (approximately 10 minutes). Oil the bowl and return the kneaded dough, turning it so the oil is on top of the dough. Put a wet towel over the bowl and place in a warm place for approximately 30 minute (allow the dough to double in size). Test the dough by putting your finger in the center of the dough, if it springs back, allow another 30 minutes.

When ready punch the dough with your fist and divide the dough in half. Grease pan with butter and cornmeal, place dough in the bread pan and place a towel over it. When it rises put the pan in the oven for approximately 35 minutes. Remove from the oven and wipe the top with butter and put back in the oven for another 10 minutes. This will yield 2 loaves of bread or all the dough may be used for pizza crust.