3 to 3 1/2 c. all purpose or bread flour
2 tbsp. sugar
1 pkg. dry yeast
1 c. hot tap water
2 tbsp. oil

In a non-metal bowl, mix 1 tablespoon sugar, 1 tablespoon flour, yeast and 1 cup hot tap water. Stir with non-metal spoon. Let sit until bubbly. In a machine bowl or large bowl, use a machine with dough hook or by hand. Add 2 1/2 cup flour, 1 tablespoon sugar, 2 tablespoons oil and yeast mixture. Add flour 1/4 cup at a time until you have a soft dough. Turn out on a floured board or counter, knead until smooth and elastic. Place in a greased bowl, turn dough to grease top. Cover bowl and let rise in a warm place until double in bulk. After doubled, turn out on floured board or countertop. Punch down dough. Shape into loaves. Place into 9 x 5 inch greased loaf pans. Cover loaves and let rise again until double in bulk. Bake at 350 degrees for about 15 minutes, then turn pan around and bake another 15 minutes. Remove from pan and cool on wire rack.

For variation, add:

1. Garlic powder, onion powder, dried onions, sesame seeds, caraway seeds or all of the above to the dough.

2. 1 cup sugar, raisins, cinnamon, nuts, nutmeg and or candied fruit to the dough.

3. Cocoa and 1/4 cup molasses in place of sugar to dough to make pumpernickel.