For two small loaves:

4 cups bread flour or all purpose flour (bread flour contains more of the necessary wheat proteins called gluten to make the bread rise)
1 packet of yeast
3 tablespoons sugar
2 teaspoons salt
1 1/2 cups warm water (110F)
2 tablespoons soybean oil (vegetable oil like Wesson)
1/4 cup soy flour*
1 one-gallon Ziplock freezer bags
Two 2lb aluminum loaf pans
thermometer for measuring temperature of water
set of measuring cups
set of measuring spoons
*bread flour can be used as a substitute for soy flour

Steps to Follow
Place in Ziplock freezer bag:
1 tablespoon yeast
1 1/2 cups very warm water (110F)
3 tablespoons sugar

Squeeze upper part of bag to force out air; close zipper on bag. Shake and work bag with fingers to blend ingredients.Let stand for 10 minutes.

Add:
1 1/2 cups bread flour
2 teaspoons salt

Squeeze upper part of bag to force out air; close zipper on bag. Shake and work bag with fingers to blend ingredients.

Add:
2 tablespoons soybean oil
1/4 cup soy flour

Carefully squeeze upper part of bag to force out air; reseal bag. Mix by working bag with fingers until well blended.

Add:
1 1/2 cups bread flour

Carefully squeeze upper part of bag to force out air; reseal bag. Work dough until thoroughly mixed.

Add:
1 cup bread flour
Make a soft dough that begins to pull away from sides of bag. If sticky, add an additional
1/4 cup of bread flour. Seal bag and mix into dough.

Next:
Remove dough from bag and place on a clean floured surface. Turn dough out of bag onto a lightly floured surface. Scrape remaining dough from bag. If sticky, add an additional tablespoon of flour and mix into dough. To knead, fold the dough toward you with your fingers. Give the dough a quarter turn, and repeat the fold and the push. Continue kneading dough until smooth and elastic; about 8 to 10 minutes. If dough becomes sticky, sprinkle dough with a little flour.

Let dough rest on floured surface 10 minutes. During 10-minute rest, lightly coat each baking pan with margarine or a non-stick cooking spray. After the 10-minute rest, punch dough down. Cut dough in half, work each half into a ball then roll into 7 logs. Place dough in separate 2lb aluminum loaf pans. Rub some softened margarine on top of each loaf.

Let dough rise in warm, draft-free place until doubled in size, about 90 minutes. This means the top of the loaf will be at least 1O above the edge of the bread pan. Bake at 375F for 35-40 minutes. Place loves on lower oven rack at its lowest setting. Cover the upper rack with a piece of aluminum foil and raise it to its highest setting. This will protect the loaves from browning too quickly. When done, bread will be light brown and sound hollow when tapped. Remove from pans. Cool on wire rack.