This is the bread I made for institute the other day. I got several requests for the recipe! It makes two loaves and is really is easy to whip up. Plan ahead though, the entire process takes about 2.5 hours (most of the time spent waiting for the bread to rise and bake :)).
1/2 cup hot water
2 T. yeast
1 T. sugar
--Mix all 3 ingredients in a bowl and wait a few minutes (the mixture should get frothy--that's how you know the yeast is working).
2 cups warm water
2 T. sugar
1 T. salt
1/3 cup oil
approx. 7 cups flour (I actually did 6 1/2 cups the other day when i made it)
-- Mix all the ingredients together. I like to mix in as much flour as I can with a spoon and then knead in the last bit by hand. The dough should be soft and pliable. Roll in into a ball and let it rise in a bowl for about an hour or until double in size. Grease and cornmeal a cookie sheet.
--Divide the dough in half and shape into loaves. Use a sharp knife and gently slice 3 shallow slits across the top of the loaves (like you'd see on french bread--it makes it look pretty). Place the loaves on the cookie sheet and let them rise for an hour or until double in size.
--Bake for 25 minutes at 350 degrees or until golden brown. Take out of the oven and butter the tops. This bread tastes best the first day.