For bread loaves use 3, ⅕-quart loaf pans or pans that measure 4x8 or 5x9.

Combine water, yeast, and sugar. Mix gently. Cover and let the yeast proof for ten minutes. If yeast does not foam up then do not move forward, start again with new yeast.

Add salt, egg, and oil. Mix to combine.

Add flour, cup by cup mixing in between each addition. You have enough flour when 1- the dough starts to pull away from the sides of the bowl, 2- the dough becomes tacky but not overly sticky in texture. Use the touch test (below) to determine if the dough has the right amount of flour. If it doesn’t have enough, add a little flour and knead. If it has too much flour, add a teaspoon of oil and knead. Do not add too much flour!

Touch test: after kneading the dough, touch it with 3 fingers. If a lot of dough sticks to your fingers, it needs more flour. If hardly any sticks to your fingers it’s just right. If it is dry and crumbly with pockets of visible flour, it has too much flour. Kneading the dough for a few extra minutes can help hydrate any excess flour.

Knead the dough for 10-15 minutes. Cover with a clean kitchen towel or with a bowl lid or with plastic wrap. Let rise until it has doubled in size (about one hour).

Punch down dough and dump onto a clean, floured surface. Divide into portions of either 3 loaves, 9 mini loaves, or 24-32 rolls. Form into the desired shape, and set on a greased cookie or greased loaf pan and cover with plastic wrap, a lid, or a clean dish towel. Allow to rise again until doubled in size. Preheat oven to 375° F for bread or 350° F for rolls.

Bake. - 3 large loaves bake at 375° F for 25-30 minutes or until the thermometer reads 180° F at the center of the loaf. - 9 mini loaves bake at 375° F for 22-25 minutes or until the thermometer reads 180° F at the center of the loaf.- 32 rolls (16 per cookie sheet) bake at 350° F for 17-20 minutes.- 24 rolls (12 per cookie sheet) bake at 350° F for 17-20 min

Remove from oven and let cool. Remove bread from bread pans and onto a cooling rack immediately so they don’t condensate and get soggy. Spread tops with melted butter if you want.

Let bread/ rolls cool completely, then they can be stored in twist tie bread storage bags.* They will last well at room temperature for 4-5 days, but remember that they do not have any preservatives in them so they may start to mold around day 7. I recommend freezing whatever won't be used within 4-5 days.