This comes for the book Bread in Five Minutes a Day, and boy is it simple and good.
In a container with a lid put in 3 cups warm water, 1 1/2 TBS Yeast, 1 TBS honey or sugar, and 1 TBS Olive Oil or butter. When yeast bubbles, add 6 1/2 cups flour. Stir with a big wooden spoon. Let sit on counter until it rises. Push down. You can form some of it into a loaf of bread right away, put the rest in frig for another day, or put it all in frig until you are ready for bread. Bake at 400 until temp is 199. Start in cold oven, it will rise better.
If you have a scale, a cup of white flour weighs 5 oz, a cup of whole wheat flour weighs 4.5 oz. My scale has a tare feature, so I add wet ingredients, stir, and then hit tare for the dry.
Here is the recipe I love best:
3 cups Water, warm
1 1/2 TBS Yeast
1 TBS Kosher Salt (less if table salt)
1/4 cup fat (I like the taste of butter)
1/2 cup Honey (You could use other sweetener, if sugar use 1/3 cup)
3 Large Eggs
1/4 Cup Gluten (health food store have it, it gives bread that elastic quality so helps it rise and not be sticky)
1/4 Cup Wheat Germ (Oh so good, but can leave out)
When the yeast gets all foamy, add the flour
5 Cups Whole Wheat Flour or 22.5 OZ
3 Cups White Flour or 55 Oz.
Use the same method as the white bread: First the wet ingredients and then the dry. Stir until all is combined. Let rise, then form a loaf and put rest in frig. Bake brown bread at 350 until temp is 199.
It keeps a week in the frig .