Combine the water, first several cups of flour, oil, honey, yeast, and salt. (If I am making it by hand, I use a whisk up to this point, then switch to a wooden spoon. Nowadays, I usually use a heavy-duty stand mixer, though.)

Add as much of the flour as necessary to make the dough the right consistency. (By hand, this means it isn't too sticky anymore - it will pull away from the sides of the bowl. In the DLX, it is just a tad sticky.)

Knead until the dough springs back when pressed. (If you're doing it by hand, do this on a well-floured countertop.)

Cover (if in a mixer) or place in a greased bowl and cover (if by hand), and let it rise until doubled in size. This usually takes about 45 minutes for me, but it will vary based on the temperature, humidity, etc.

Uncover, punch it down, and shape it into loaves.

Place in greased loaf pans, cover, and let it rise again.

Meanwhile, preheat the oven to 350.

When the loaves curve just over the tops of the pan, uncover them and put them in the oven.

Bake for 30 minutes, then remove from the oven and turn out onto racks to cool. (If you cover them with a towel while they cool, they will stay softer.)

Makes 2 loaves.

If you prefer to make rolls, then form the dough into rolls and put them into 2 round cake pans. Let rise until doubled and bake for 20 minutes.