My dad used this recipe to teach me to make bread.
4 – 6 c. plain flour
2 c. warm water
1 pkg. dry yeast
1/2 c. oil
1/3 c. sugar
Start with 4 c. flour and combine with the rest of the ingredients. Let rise until double in size. Punch down and knead in as much of the remaining flour as necessary to get the proper texture. You want it to peel cleanly off your hands when you rub them together. (Weather affects how much flour will will have too add. Increased humidity means increased flour.)
Separate and place in 2 greased loaf pans. Allow to rise until they look like loaves. Bake at 350°F until golden brown, @ 1 hour.
You may use 2 cups of pumpernickel, rye or whole wheat flour when you start the recipe if you choose to make a variant bread. Using 100% “other flour”, for example all whole wheat, will get you soccer balls rather than bread.
Dough may be put in greased muffin tins for the second rise for dinner rolls.