10 1/2 c. Robin Hood flour, sifted
6 T. sugar
2 T. salt
1/2 c. Wesson oil
3 1/4 c. hot water
2 T. instant yeast
Stir to dissolve sugar and salt with oil and water. Beat in 2 c. of the flour add yeast and beat. Gradually beat in more flour until too thick to beat. Use hands for the rest of flour.
Turn on table and cover with bowl for 15 minutes. Now knead for 2 minutes. If sticky add more flour. Grease bowl and dough. Cover with plastic.
Put in warm place. Let rise 1 hour, punch down, flip dough. Let rise 30 minutes. Now put on table, cut into 4 parts. Take rolling pin, and roll to 1/2″ thick.
Roll up forming your loaf, place in greased pan, also grease top of loaf. Stick with fork 6 or 7 times. Cover with plastic and let rise 2 1/2 hours. Bake at 350 for 30 minutes.