1. Bring water up to baby bath temp, or slightly higher if using rapid rise or bread machine yeast. Pour ½ or more of your water into large mixing bowl.
2. In remaining warm water add yeast and 1-2 tablespoons of sugar. Stir together and set aside to allow yeast time to prove.
3. In mixing bowl add eggs, salt, ¾ cup sugar, and oil. Whisk together well. Add 2-3 cups flour, ½ a cup at a time whisking as you go.
4. When yeast has proven (at least doubled in size and become bubbly), scrape into your mixing bowl. Don’t waste any! Whisk together.
5. Scrape your whisk; it’s time to use the spoon. Continue adding flour until too thick to stir.
6. When stirring with a spoon is no longer an option, scrape dough out of your bowl and onto a surface prepared for kneading. Keep remaining flour handy.
7. Begin kneading, adding in flour as you go until an elastic dough forms and dough becomes a pliable ball. This should take at least 5 minutes.
8. Set dough back in mixing bowl, cover with dish towel and let rise until double (about an hour) in non-drafty place. When doubled, punch down dough to de-gas.
9. Prepare 2 loaf pans with cooking spray. Divide dough in half and shape into loaves. Place into loaf pans, cover, and allow to rise until double again (about ½ an hour).
10. Bake in 350 oven for approximately 35 minutes on second-to-the-bottom shelf. If using glass pans, bake at 325. Yields 2 sweet white loaves.