Preparation
In a big bowl, dissolve the sugar in heat water, after which stir in yeast. Permit to proof till yeast resembles a creamy foam.
Combine salt and oil into the yeast. Combine in flour one cup at a time. Knead dough on a flippantly floured floor till clean. Place in a properly oiled bowl, and switch dough to coat. Cowl with a humid material. Permit to rise till doubled in bulk, about 1 hour.
Punch dough down. Knead for a couple of minutes, and divide in half. Form into loaves, and place into two properly oiled 9×5 inch loaf pans. Permit to rise for half-hour, or till dough has risen 1 inch above pans.
Bake at 350 levels F (175 levels C) for half-hour.
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