Combine yeast and 1/4 cup warm water with a pinch of sugar. Allow to sit for 5 minutes or until foamy. Combine all ingredients to form a dough.

Turn out onto a lightly floured work surface and knead for 5 minutes, adding flour as needed to make a soft dough. The less flour added, the lighter the baked bread will be. Knead until dough is smooth and elastic.

Place in a lightly greased bowl. Cover and let rise until doubled in size in a warm, draft-free place. Punch down center and press out air. Knead for 1 minute, then form each dough into 2 loaves. Place loaves into loaf pans which have been buttered or brushed with oil and lightly dusted with flour. Tap out excess flour.

Bake for 45 to 50 minutes in 350°F oven.

The white flour may also be replaced with some wheat flour, if desired.