Grandma Wicke's Bread

I have my grandmother's bread recipe that I have been using since I first got married in January of 1980. My mother said that she believes it is an alternate recipe to the one she used when her children were growing up as this recipe is quite small compared to what my mother remembers her making. Momma said she remembers her mother using a large galvanized tub to mix and knead the bread in. The recipe I have only makes three loaves and does not need that large of a container. I first used a 32 cup Tupperware bowl and now use my Kitchen Aid to mix the dough. It is super easy to mix and takes 2 hours from start to finish depending on how you use the dough. I use this recipe for cinnamon rolls, dinner rolls, bread, and scones (the Utah way, which is fried bread). Mix 3 cups warm water and 2 tablespoons of yeast (2 packages); let sit for 10 minutes to proof. The mixture will look bubbly and smell yeasty. Add 2/3 cup oil and 1 cup sugar or honey and mix well. Add 8 cups flour (I like to use 1/2 white and 1/2 whole wheat; I have used rye before and had a good product also). Mix this well until no flour remains in the bowl. Raise the dough for half an hour, more if the room is on the cooler side. Bread dough likes to be warm for the yeast to do its thing and raise the dough. When the dough is ready beat it down and knead for 10 minutes or so. you are now ready to use it for what ever bread product you like! Rolls and cinnamon rolls need to raise about 20 minutes and bake for 20-30 minutes. Bread needs to raise for 30 minutes and bakes for 30 minutes. Bake all bread products at 350 degrees. If you choose scones, deep fry until golden brown on both sides and drain on a paper towel. My kids love this with home-made jams or honey. Enjoy!