2 tbsp. sugar
1 tbsp. salt
2 1/2 c. warm water (110 degrees)
2 pkg. yeast
2 1/2 lb. flour (about 8 c.)

Mix and stir sugar, salt, water and yeast until dissolved. Add and mix about 1/2 the flour, continue adding flour until you have a sticky mess. Dump onto countertop and knead. Keep adding flour to prevent stickiness, knead about 10 minutes. Place dough in greased or oiled pan, turning several times to coat it. Cover with a damp smooth (not Terry cloth) towel and place in a warm area (85 to 90 degrees) to raise, about 1 to 1 1/2 hours. Punch dough down and dump on countertop, punch down again, cut dough in half with a sharp knife, cut each half in half so you end up with 4 pieces. Roll each into a ball, then roll and squeeze each into long loaves to fit your pans. You can use French loaf pans or flat aluminum pans, well greased. Place loaves well spaced on pans, slash top 4 to 6 times diagonally about 1/8 to 3/8 inches depth. Place loaves in a warm spot to raise, about 1 hour. Preheat oven to 450 degrees; bake loaves for 15 minutes at 450 degrees, then turn oven down to 350 degrees and bake 30 minutes. Cool on rack. Try not to eat all the loaves before lunch or supper.