I found the original recipe several years ago, and since then I've made it my own.
Sweet White Bread
2 c. warm water (really warm!)
2/3 cup white sugar or honey
5 Tbsp. yeast
1 1/2 tsp. salt
4 Tbsp. vegetable oil (olive oil works great)
6 cups all purpose flour
Dissolve sugar or honey in water.
Add yeast, give it a quick stir with a whisk to get all the yeast wet. Let that sit for 5-7 minutes until the yeast is foamy.
Add salt and vegetable oil. Stir just enough to mix.
Gradually add flour. I start with three cups. Mix that with a spatula, and then add my dough hook and stir on low speed adding one more cup at a time.
Knead dough about 5-7 minutes, or until it is smooth, elastic and cleans the sides of the bowl.
Remove dough hook, and gently form dough into a ball. Add 1 tsp. oil to the bowl and roll the dough ball in it to very lightly coat it all around.
Allow dough to rise, covered with plastic wrap or a warm kitchen towel until doubled in size.
Once the dough is risen, remove it onto a floured surface. Cut the dough in half for two loaves (I did one full sized loaf and two half sized loaves baked in an 8x8 cassarole dish.) It is important to cut the dough rather than to tear it. Tearing it can make the finished dough tough.
Shape your loaves by gently kneading into a tube shape, or rolling flat and then rolling it up like you would a jelly roll. Place seam side down into a greased bread pan. (I always use parchment paper to prevent the middle from sticking.)
Let the dough rise again until doubled. Covering once more with plastic wrap or a cloth. Preheat oven to 350 degrees.
Bake at 350 for 30-35 minutes. Let the top get to a medium brown, and tap on the top crust to make sure it sounds hollow before taking it out.
I sometimes like to spread honey butter over the top as soon as it comes out of the oven.
Immediately remove from pans to a cooling rack. Let sit at least five minutes before serving, as it's best to let some of the moisture evaporate before cutting.