Daily Bread - cooking recipe

Ingredients

2 pkg. yeast (\"Rapid Rise\" makes process quick)
2 c. liquid (water, milk, vegetable stock, juice)
2 tsp. salt
2 Tbsp. oil (olive, butter, margarine, etc.)
2 Tbsp. sugar (honey, molasses, etc.)
1 c. alternative grains (oatmeal, cornmeal, cooked grits, 1/4 c. bran cereals, cracked and whole wheat flour, etc.)
4 to 5 c. plain flour (the amount varies significantly)

Preparation

Mix yeast with liquid which is warm (105\u00b0 to 115\u00b0).
Add remaining ingredients, except flour.
Mix well.
Let sit a few minutes for yeast to \"proof\" (it will begin to bubble).
Add flour 1 cup at a time.
At some point, you will need to put dough on a board which is generously floured.
Continue adding flour until dough can be easily worked.
(It is hard to predetermine the amount of flour needed as moisture contents of flours vary.) You'll develop a \"feel\" for this.
Shape rolls or loaves.
Let rise until double.
Bake at 350\u00b0, 8 to 10 minutes for rolls or 20 to 30 minutes for loaves.