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1.
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Dissolve the active dry yeast along with the sugar in the water in a large glass container.
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Mix and let sit about 10 minutes.
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2.
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In a large bowl mix 5 cups of the flour with the salt.
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Add the yeast mixture and the vegetable oil.
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Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball.
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Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
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3.
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Punch down and divide into 4 balls.
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Cover with a towel and let rise about a half hour.
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4.
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Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.
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5.
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When the dough has risen, punch down and divide into 4 balls.
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At this point you can treat this like everyday or Sabbath bread.
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For weekdays, press down and stretch, using the back of your hand.
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Grease the baking pans and press the dough down into them.
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Using your fingers, make big indentations in the center of the dough.
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For Sabbath bread, keep the shape in a round and make a few slashes in the bread.
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Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula.
