5 c. warm water
5 tbsp. sugar
5 tsp. salt
3 yeast cakes

Mix the 4 ingredients in large bowl and let rise 10-15 minutes. Add 1/4 cup cooking oil and beat in 6 cups flour. Let rise. Add flour enough for a good medium dough, 6-8 cups. Knead well.

Let rise until doubled in bulk. Place on a floured surface, cut into loaves, size desired. Roll out oblong loaf, roll up tight and tuck in ends. Place in greased pans with sealed edge down, pan 2/3 full.

Cover, let rise until sides of dough reach top of pan and center is well rounded, 50-60 minutes. Test gently with finger. A slight indentation shows loaves are ready to bake. Place pans in center of hot oven not touching each other or sides of oven.

Bake at 400 degrees for 35 minutes. Immediately remove bread from pans and place on wire rack for cooling or across top edges of bread pans. For a soft crust, grease and cover. For a crisp crust, allow loaves to cool ungreased and uncovered. Makes 4-5 loaves.