Pain Blanc - cooking recipe

Ingredients

1 (8 g) envelope yeast
1/2 cup warm water
1 teaspoon sugar
4 cups warm water
4 tablespoons sugar
1 tablespoon salt
1/2 cup cooking oil
11 cups flour

Preparation

Dissolve 1 tsp sugar in 1/2 cup warm water and sprinkle with yeast; place in a 2-cup mixing bowl and let rise in oven with only the oven light on for about 20 minutes or until the yeast has nearly reached the top.
In a 12-quart pot, add the yeast mixture.
Add 4 cups warm water, 4 tbsp sugar, 1 tbsp salt and 1/2 cup cooking oil.
Gradually add 11+ cups flour and knead about 10 minutes.
Put the lid on the pot and place in oven (with only the oven light on) until the bread rises to the top of the pot.
Punch down the dough with floured hands and knead about 5 minutes.
Again, put the lid on the pot and place in the oven (with only the oven light on) and let rise until the dough reaches the top.
Punch down with buttered hands and place the dough on your buttered counter or table.
Cut the dough into 5 equal pieces.
Shape into 5 loaves.
Butter your hands and gently rub the butter onto the loaves before placing into buttered bread tins.
Place in oven (with only the oven light on) and let rise until doubled in bulk - about 1 hour.
Remove the loaves from the oven being careful not to puncture the loaves. Heat oven to 400\u00b0F then drop the temperature to 375\u00b0F Place loaves in the oven and bake for 35 minutes until golden brown.
Enjoy a loaf steaming hot, sliced thick with butter. mmmm.
The other loaves may be frozen when completely cooled.