|Warm water||1 Cup (16 tbs) (105°F To 115°F)|
|Dry yeast||2 Tablespoon (2 Envelopes)|
|Warm water||2 Cup (32 tbs) (105°F To 115°F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|All purpose flour||9 Cup (144 tbs)|
Lightly grease large bowl and set aside.
Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl.
Sprinkle with yeast and stir until dissolved.
Let stand in warm draft-free area until foamy, about 10 minutes.
Stir in remaining water and remaining sugar with oil and salt.
Beat in flour 1 cup at a time until dough begins to hold together but is still sticky.
Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour as necessary.
Form dough into ball.
Transfer to lightly greased bowl, turning to coat entire surface.
Cover bowl with plastic wrap, then with warm damp towel.
Let stand in warm draft-free area until doubled in bulk, about 1 1/2 hours.
Lightly grease 8 x 4-inch loaf pans.
Punch dough down.
Turn out onto lightly floured surface and knead briefly.
Divide dough equally into fourths.
Shape each into loaf and transfer to prepared pans.
Cover pans with plastic wrap and then with warm damp towel.
Let dough stand in warm draft-free area until doubled, about 1 1/2 hours.
Preheat oven to 400°F.
Bake until loaves are golden brown and sound hollow when tapped on bottom, about 20 minutes.
Turn out onto wire racks and let cool.
Loaves can be wrapped airtight and stored in freezer up to 4 weeks.