4 +/- cups all-purpose flour

2 tablespoons (14 grams) yeast

2 teaspoons sugar

1 scant teaspoon salt

1/4 cup canola oil

2 cups very warm, but not hot, water

In a large bowl, stir together the dry ingredients – even the yeast. Add the water and oil, mixing to make a dough. You might need to add another cup or so of all purpose flour, just enough so your dough isn’t sticky and can be handled reasonably well.

Turn the well-mixed dough onto a board lightly dusted with flour, and knead until it is pliable, elastic, and smooth. Plop it into a lightly oiled bowl and place it away from drafts before covering with a damp towel. (Placing a sheet of oiled parchment paper between the dough and towel prevents the dough from sticking to the towel.) Allow dough to rise until doubled in size (about 30 minutes). Be sure not to over-proof or you’ll ruin your rise. Punch dough down and divide into equal parts. Place into two well-greased loaf pans and let rise until the dough just reaches the top rim of the pans. Bake at 400°F for 40 minutes. Allow to cool thoroughly (at least 1 hour) before slicing.

For a quicker version, use a food processor to combine ingredients. This fresh bread is especially delicious with homemade butter … look for that family-fun recipe to be posted soon!