20 c. Gold Medal "Better for Bread" flour (I substitute 2 c. of whole wheat flour for nutrition)
6 3/4 c. water
1/2 c. sugar
6 tbsp. liquid oil
2 tbsp. salt
3 packets "quick rise" yeast

Use some potato water if you have some leftover from boiling potatoes or substitute dried potato flakes (about 1/3 c.) dissolved in the warmed water.

Combine flour, sugar and salt in a large mixing pan. Make a well in the center by pushing flour around the sides.

Warm water in pan on stove to about 110 degrees (warm, not hot). In a two-cup measuring cup, withdraw one cup of the warmed water. Add about a teaspoon of sugar to it and dissolve the 3 packets of yeast in it. Set it aside to be sure the yeast is working (it will foam up if it is working).

Add the 6 tablespoons of oil to the remaining warm water. Pour water into well and add the yeast mixture. Be sure water is not too hot or it will kill the yeast. With a large spoon, stir liquid, gradually adding flour until it becomes too hard to stir. Blend in remaining flour and begin working with your hands. You will may be need to add small quantities of flour as you knead the bread. Be careful not to get the mixture too dry. Knead the mixture until dough becomes satiny in texture and does not stick to your hands (usually about 20 minutes or so).

Remove the dough and grease the pan. Replace dough in pan. First cover with clean cloth or dish towel, then with a large piece of plastic wrap or bag. You should grease the top of the dough to prevent it from sticking to the cloth as it rises. After it rises for about an hour, thoroughly punch it down in the pan and let it rise a second time (about 45 minutes).

Grease 6 loaf pans. Divide dough into 6 equal parts and shape into oblong shapes. I sort of roll the loaves back and forth on a lightly greased counter. Fold the ends in and pinch the seam until it is smooth. Turn over and place in bread pan. Use a toothpick and poke holes in the dough to get out air bubbles.

Place cloth and plastic over loaves while rising. Dough should be over top of pan about an inch before placing in oven.

Place pans in oven and turn on oven to 350 degrees. (DO NOT preheat oven.) Bake until golden brown (about 1 hour).

6 c. flour
2 c. water
2 tbsp. sugar
2 tsp. salt
2 tbsp. oil
1 pkg. yeast