FAVORITE HOMEMADE BREAD

3 pkg active dry yeast
3 1/4 cups warm water, divided use
1/2 cup sugar
1/4 cup vegetable oil
4 tsp salt
7 1/4 cups all-purpose flour
3 cups whole wheat flour

Combine yeast, 1 cup of the warm water and the sugar in a large bowl; stir until the yeast is dissolved. Let stand until mixture is foamy, about 10 minutes.

Stir remaining warm water, the oil and salt into yeast mixture; set aside.

Whisk together 7 cups of the all-purpose flour and the whole wheat flour in a large bowl until combined. Make a well in the center of the flour mixture. Add half of the yeast liquid to the well; stir into the flour mixture to blend. Stir in the remaining yeast liquid until a rough mass is formed.

Turn dough out on floured surface; this is a very soft dough. Knead until smooth and elastic, about 5 minutes, adding as much of the remaining 1/4 cup all-purpose flour as needed to prevent sticking.

Place dough in lightly oiled bowl; turn dough in bowl so all sides are coated. Cover bowl with towel or lightly greased waxed paper. Let rise in a warm place, away from drafts, for 45-50 minutes or until dough doubles in volume.

Grease three (9x5x3-inch) loaf pans.

Punch dough down. Turn out the dough onto a lightly floured surface. Knead lightly. Divide into thirds. Place one portion in each of the prepared pans. Cover with a damp towel or lightly greased waxed paper. Let rise in warm place, away from drafts, until doubled in volume, for 30-45 minutes.

TO BAKE:
Preheat oven to 400 degrees F.

Bake bread for 25 minutes or until hollow sounding when lightly tapped. Turn loaves out onto wire racks and let cool completely.

Makes: 3 loaves (12 slices per loaf)
Source: Family Circle magazine, 0ctober 7, 1997