- 1 cup warm water (105 to 115 degrees F)
- 1 teaspoon granulated sugar
- 2 envelopes dry yeast
- 2 cups warm water (105 to 115 degrees F)
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon salt
- 9 cups (about) all-purpose flour
- Lightly grease a large bowl and set aside.
- Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl. Sprinkle
with yeast and stir until dissolved. Let stand in warm area until foamy about 10 minutes.
- Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary. Form dough into a ball.
- Transfer to lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hours.
- Lightly grease four 8 x 4-inch loaf pans.
- Punch dough down. Turn out onto lightly floured surface and knead briefly. Divide
dough equally into fourths. Shape each into a loaf and transfer to prepared pans. Cover pans with plastic wrap and then with a warm damp towel.
- Let stand in a warm area until doubled, about 1 1/2 hours.
- Heat oven to 400 degrees F.
- Bake until loaves are golden brown and sound hollow when tapped on the bottom, about 20 minutes.
- Turn out onto wire racks and let cool completely.