Sprinkle the yeast over the warm water in a big bowl.  Sprinkle with the sugar to give the yeast some food.  Let stand for a few minutes until it starts to bubble up.  Then add the water or milk, flour, sugar. salt and oil.

Stir with a spoon, adding more flour when everything is well-mixed, and continue adding flour and eventually kneading with the hands until a soft, but barely not sticky, dough forms.  Knead a few minutes longer to soften the dough and release the gluten.  I sometimes then pick up the dough and slam it down on the table or counter a few times.  It sounds funny, but it really makes good dough even better.  The dough should be kneaded for a total of about 10-20 minutes.

Let rise for about a half hour, then punch down and form into two loaves.  The easiest way to do this is to basically knead it a little and then turn it and knead it the opposite way until it is the shape of a loaf.  Then pinch the edges together and put that side down in a greased loaf pan. 

Let rise again for about an hour, or until doubled in size.  Then bake at 350* for 35 minutes.

Optional ingredients:
1 egg, measured with the liquid ingredients
2 Tbsp. soy flour for added protein
2-4 Tbsp. wheat germ or bran
1 Tbsp. lecithin oil or granules
½ c. quick oats in place of some of the flour
small amounts of flour from other grains, such as millet, flax, oat groats, etc. These can be ground right with the wheat if you have your own grinder.

Experiment!  Have fun! And then enjoy the smiles of your family as they bite into your latest creation.