Instructions: In a large warm pottery bowl, place water and sugar; sprinkle in yeast.

When yeast has risen to the surface blend and add water, sugar, salt and oil. Beat in 1 cup of flour at a time. mix till your biceps feel it and keep mixing til dough hangs together but is floppy and moist. Turn dough out onto a well-floured surface, sprinkle on a bit of flour and knead with the heels of your palms until dough is smooth and elastic. Return dough to bowl and cover with your best tea towel. Let dough rise away from drafts til double in size. Divide dough into 3 sections and fashion loaves into 3 well greased tins - black ones are best. Bake in preheated 400F 20 minutes til brown on top and bottom. remove from loaf pans and cool.

MAKES: 3

LOAVES VARIATIONS: When mixing in flour, turner suggests adding 1/2 lb raisins, 1 cup shredded cheese or 2 pks onion soup mix.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.