2 cups warm water
2 packages FLEISCHMANN'S Active Dry Yeast
2 tablespoons granulated sugar
1 tablespoon salt
1/4 cup vegetable oil
6 to 6 1/2 cups bread flour, divided
Put water in a large bowl. Add yeast; stir to dissolve. Let stand 5 to 10 minutes, or until foamy. Add sugar, salt and oil; stir to mix. Add 5 cups of the flour; mix well. By hand, work in enough of remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic. Place dough in large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft free place about one hour, or until doubled in bulk. Punch dough down. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled. Bake on lower shelf of a preheated 400F oven about 35 minutes, or until top is golden brown and bread sounds hollow when lightly tapped. Remove from pans immediately; let cool on wire rack. Makes 2 loaves.
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