5 lb. bread flour
1 pkg. dry yeast
1 tbsp. salt
Water

Pour approximately 75% of flour into large bowl. Add salt and mix. Pour yeast into cup. Add lukewarm water (100 degrees) to activate. Cold water will not activate yeast; hot water will kill it. Thoroughly mix.

Add lukewarm water and the yeast mixture to flour and mix with large wooden spoon or by hand. Continue adding lukewarm water to get texture of dough so that the mixture is not too dry or too moist.

Sprinkle some left over flour on working area and dump dough. Knead bread by adding flour or sprinkle with water as necessary. Continue kneading until dough becomes soft and smooth, elastic and resilient or manageable. Knead for 4 or 5 minutes. It's impossible to over knead.

Place dough in large oiled bowl. Cover with dish towel. Let rise to 2 1/2 to 3 times its original volume, takes about 2 hours at room temperature. After dough has risen, dump on a working area, sprinkled with flour.

Punch down bread, folding bread with hand and punching working down. Place back in large bowl and let it rise again. After bread has risen again, dump on a working area.

Cut portions of bread and punch down and place in a baking container that has been oiled. Pan should be approximately 60% full. Bread will rise rapidly in warm oven. continue the process until baking pans are full.

Place in a preheated 375 degree oven. Bake for approximately 45 minutes or until bread is a nice tan. Remove bread and brush with oil. This will make about 4 loaves of bread.