BREAD EZ"S WAY
2 cups all pupose flour
2 packages active dry yeast
2 tavlespoons sugar or Splenda  or honey 
(I use honey an I tend to add a little extra cause I am so sweet)
2 teaspoons salt (I only use 1 becauae of my BP and no one notices. )
2 1/2 cups hot water  (120 F   t0 130 F) 
I use filtered water then I nuke it. 
Gets all the flouride an crap out. And YES you CAN TELL!
1/4 cup vegetable oil
5 1/2 to 6 cups all purpose flour (usually takes all 6)

Beat the crap out of the 2 cups of flour, yeast,sugar, salt, water and oil. 
Unitl it is smooth. Then work in remaining flour.  to make a soft dough.
*Hint. I oil a large metal bowl an fill it with 6 cups of flour 
and pour the mixture into the center of THAT. Then I work it with my hands
 OR turn on my handy dandy standing mixer with bread hooks an work it until 
 it is well mixed an kneaded. DO NOT DOUBLE THE RECIPE!!
  I HAVE BURNED UP 2 MIXERS!!! THAT WAY!!
Knead until until smooth and elastic ( about 5 minutes) 
*IF you do NOT knead dough long enough it will NOT rise!!
Place in a oiled oil and turn to oil top of dough. 
Cover to let rise in warm place. Until Double in bulk
(About 45 ?Minutes)
Divide in half and shape into loafs, balls, what ever, 
* NOTE  Place on Greased Cookie Sheet. Let rise 30 minutes. 
Bake at 450 F 5 to 8 Minutes. Or until Brown and puffed. 
*NOTE For bread I roll into tight long roll an twist both ends 
until I reach the center.
IT makes a kind of French twist to the bread and keeps it tighter and better formed. 
So there is NO need for a bread pan!!!
I make buns pizza crust everything out of this . 
Pizza crust I  make a round sort of flat. then when it is baked 
I slice it like I woulde I bun and I have two personal pan pizza crusts,