The gift of hospitality sometimes comes with food.
Delicious, yeast bread that, as I smell it cooking, brings back memories of my mom’s fresh bread cooling on the counter when I walked in the door from school. Yummy beyond words when sliced and eaten still hot from the oven, slathered in butter. Yeah. This is not “healthy.” But man…. it is SOOooooo good. This recipe is cut down from a recipe that measured the flour in pounds, not cups (to make a week’s worth of bread for a family of 9). It is similar to the recipe my Grandparents Hickox used but makes a smaller quantity.
In large stand mixer set on medium-low, slowly add in 11-12 cups flour until the dough is very stiff and you run out of room in the mixing bowl.
Turn dough out onto floured surface and knead in all of the flour. Transfer dough into large rising bowl or bucket, oil dough lightly and let rise until doubled. Punch down and let rise again.
Knead dough into 3 or 4 loaves, depending on the size of your loaf pans, and how active the yeast is that day. Place loaves in well-greased loaf pans. Let rise.
Bake at 425 degrees for 30 minutes.