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
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.
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