Neil's Harbour Bread

Into a large warmed pottery bowl; pour 1 cup lukewarm water.
Into the water dissolve 1 tsp sugar.
Over the water sprinkle 2 tbsp traditional active dry yeast.
Let rest 10 minutes until dissolved.

Into this mixture stir:-
2 cups lukewarm water,
1/2 cup white sugar,
1/2 cup vegetable oil,
1 heaping tablespoon salt.

Beat, then stir in 1 cup at a time, about 8 cups of bread flour.
Mix until it requires muscle; rest.
Then keep mixing until the dough hold together and is easy to handle but floppy and inclined to be moist.
Scrape the dough onto a well floured surface, sprinkle with a little flour and knead.
Keep turning the dough, sprinkling with more flour.

Keep kneading until smooth and elastic, about 5 minutes usually.
Plop dough back into bowl, rub over it the dough that has stuck to your hands and a sprinkling of flour.

Loosely cover bowl with tea towel and put in a warm place, let rise 1 to 2 hours, until double in size. Punch dough down. Divide into three (3) equal pieces and shape each into a loaf.
Place into well greased loaf pans, cover and let rise until double - about 1 hour. Bake in 350F for 30 minutes.

Note:- Make variations.
Add 1 cup raisins for each loaf after dividing into three.
OR 1 cup mixed fruit
OR 2-3 cups shredded old cheddar cheese for whole recipe.
OR 2-3 cups minced onion, or 1 to 2 pkgs onion soup mix.


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