2 pkg. Rapidrise Yeast (or 2 scant tbsp.)
2 1/4 c. water (120-130 degrees)
6-7 c. all-purpose flour (for whole wheat bread use 2 c. whole wheat flour and 4 c. all-purpose)
2 tbsp. oil
2 tbsp. sugar
2 tsp. salt

Mix 5 cups flour, yeast, sugar and salt in large bowl. Stir oil and hot water into dry mixture. Mix well. Mix in enough reserved flour to make a stiff dough. Knead in bowl until smooth and elastic, about five minutes.

Round up dough in a greased bowl, cover and let rest 10 minutes.

Punch dough down. Divide dough in half and mold into loaves. Put in greased pans, cover with damp cloth. Let rise until sides of dough reaches the top of pans. Bake 45-50 minutes in 350 degree oven.

BE CREATIVE WITH YOUR DOUGH:

Clover leaf rolls: Roll into three small balls of dough baked in muffin tins.

Monkey bread: Place small balls of dough, rolled in butter and then rolled in cinnamon and sugar or dry instant pudding mix. Bake in tube pan.

Pull apart bread: Stand squared dough patties side by side in loaf pan.

Braided loaf: Roll three thin strips of dough. Pinch three ends together and braid. Bake on cookie sheet.

Fried dough: Stretch a small piece of dough to 1/4-inch thickness. Drop in hot oil. Fry til golden brown. Top with favorite mixture.

Dinner rolls: Roll or cut dough in small rolls. Place side by side in baking pan.

FAVORITE TOPPINGS FOR BAKED OR FRIED BREAD:

Top with butter, cinnamon and sugar. Sprinkle on cinnamon and sugar (no butter needed with fried bread). Mix melted butter, confectioner's sugar, vanilla. Dribble over hot bread. (Any flavoring can be substituted for vanilla. Mix brown sugar, butter, cinnamon, nuts and raisins. Dribble over hot bread.

Also can be used for pizza dough, raisin bread, cinnamon rolled loaf, crescent rolls.