In a large bowl, dissolve yeast and sugar in warm water. Wait 5 minutes until bubble. Add salt, oil, and 3 cups of flour. Beat until smooth. Stir remaining flour to form a soft dough (normally the entire contents of the 2lb. package works well.)
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in an oiled bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface: divide the dough in half. Shape each into a loaf. Place in two greased 9x5-inch loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375°F for 30 -35 minutes or until golden brown and bread sounds hollow when tapped. Remove from oven and set on wire racks to cool.
Whole grain option: In the first step, mix in 2 cups Hodgson Mill Whole Wheat Flour and 1 cup Hodgson Mill Best for Bread Flour, plus 2 Tbsp. Hodgson Mill Vital Wheat Gluten. Follow directions above but add more bread flour slowly just until a soft, kneadable dough is formed- you will not use the entire bag. Try starting with different amounts of your favorite whole grain flours!
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