Combine water, sugar, and yeast in bowl and stir. If you are using an electric mixer, you can add these directly to the mixing bowl. Let mixture sit for about 5 minutes.

Add salt, oil, and 3 cups of the flour to wet ingredients.

Turn mixer on to low. Slowly add the rest of the flour, ½ cup at a time, until dough forms a softball

Knead in mixer for 2-3 minutes, or by hand until dough bounces back when pressed.

Remove dough, add a bit of oil to grease sides, and return dough to bowl.

Let dough rise in bowl, covered, in a warm spot, for one hour or until it has doubled in size.

Once dough is doubled, punch down and place on a lightly floured surface.

Divide in half, for two loaves, or leave whole for one large loaf.

Lightly grease case iron pan. I use one 8-inch pan for the recipe, so the bread is tall enough for sandwiches.

Flatten dough with hands, then form a round loaf, tucking the edges underneath.

Place in cast iron pan, cover, and let rise for 30 minutes.

While bread rises preheat oven to375 degrees.

Cut 4 shallow slits in the top of the risen bread.

Place risen bread in pre heated oven and bake for 25-35 minutes (one large loaf takes about 35 minutes).