Ingrediants:

4 cups all-purpose white flour
2 cups warm tap water (105° optimal)
2 teaspoons sugar
2 teaspoons yeast
2 teaspoons iodized table salt
4 tablespoons Light olive oil

Extra flour for adjusting the recipe as you kneed the dough.
Parchment paper

Preheat Oven to 375°
Add sugar to warm water and stir until dissolved.
Add Yeast to sugar and give it a light stir so the yeast remains on top floating.
put flour and salt in large bowl and mix well.
After 10 minutes the yeast should be very active and foamy. if not wait another 5 minutes.
make a well into the middle of the flour and add the olive oil and the yeast mix.
Stir together with a wooden spoon until the dough begins to form.
remove the spoon and sprinkle a little flour on top of the dough and start
bringing it together into a large ball. If it sticks to your hands, dip that side into the flour in the bowl and keep forming it into a ball.
Once you have a huge ball of dough you can cut it in half to make 2 small loaves of bread or let it rise to make 1 very large (2 pd) loaf.

At this point, your bowl should have almost no flour in it and this large hunk of dough.
Add a little olive oil to the bowl and spin the dough around until it has a light coating all over.
Cover with clear wrap and let stand 1 1/2 hours. It should double or triple in size.

remove the dough and form a new ball. Cut in half and form into 2 loaves if you want smaller

bread or form it into a bigger loaf. No bread pans needed. it will be like a big french bread but white bread texture.

Turn oven down to 350°

Place dough on a baking sheet covered in parchment paper. Use no cooking sprays or oils.

Be patient when you bake bread. It can appear to be done and be raw in the core.

Once it starts to brown on top, tap it with the side of a butter knife.

If it sounds hollow it's done. if not put it back for a few more minutes.

Place on a cool cookie sheet and bag when cold.