Combine all ingredients in a large bowl. Hand mix until dough holds together. Turn out onto a lightly floured surface and knead until smooth, approximately 8 minutes.
Place dough in a large lightly greased bowl. Cover with plastic wrap that has been lightly greased, and allow to rise for 60-75 minutes or until doubled.
Gently deflate, and turn out on to a lightly greased work surface. Divide in half.
Shape each half into a loaf and place into 9x5 inch loaf pans. Alternatively, shape half into a loaf and the other half into 12 to 16 rolls, which can be placed into two 8" greased round pans or into a 9"x13 pan. Or, make all dough into 24 to 32 rolls.
Preheat oven to 350°F. Cover the pans and allow to rise another 45 minutes, or until doubled.
Bake loaves 30-35 minutes or rolls 20 minutes, or until bread registers 190°F with an instant read thermometer.
Remove from the oven and turn out onto a baking rack. Cool completely.
Store completely cooled bread or rolls in well-wrapped plastic wrap at room temperature or freeze.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.