1In large bowl, dissolve yeast and sugar in 1/2 cup warm water. Place in warm place until foamy, about 10 minutes.
2Add 3 cups warm water, 3 cups flour, 1 tsp salt. Stir with wooden or silicone spoon (a spatula works, too).
3Beat until thoroughly mixed. Add flour, 1 cup at a time, stirring until dough is very hard to stir and is sticky. You may need less than 8 cups, you may need 10 or more. Don't fret, this is a forgiving recipe.
4Knead or mix in the bowl until it comes into a ball.
5Place dough on a floured surface and knead it for about 10 minutes. (Be rough! Get out all your frustrations from the week!) You will need to re-flour the surface as you work so that it will not stick. Continue kneading until it is elastic, but not very sticky.
6Using the cooking oil, grease the bowl. Place the dough in the bowl, cover with plastic wrap then a towel. Place bowl with dough in a warm place out of drafts. Let rise until doubled in size, about 30 minutes.
7Punch the dough down, re-cover it, and place back in the warm place for another 15 minutes or so.
8Using cooking oil or spray, coat bread pans and preheat oven to 400.
9Remove dough from the bowl. Knead a few minutes (2 or 3). Cut in half (for normal bread pans). I cut into 4 pieces because I use the toss away foil pans from the grocery. Shape the loaves and place in pans.
10Cover the pans and let rise (yes, again!) for about 30 minutes until doubled in size.
11Place pans in preheated oven and bake for about 30 minutes. This one is a give or take. You may need more time. I can bake 3 loaves at a time in my oven and they all come out fine. I generally bake 2 at a time and leave the other two in the warm place until the first ones come out of the oven.
12Transfer to a wire rack to cool.
13Serve warm with butter or with dips or with dipping oils. This is a very versatile bread.