L.A. Temple Bread

3 cups warm water
2 pkg. dry yeast (each pkg is 2 1/4 tsp yeast)
1 Tbs salt
1/3 cup oil
1/3 cup honey
3 cups flour (white or wheat)

Combine ingredients and mix with hook on low (for compact mixer) until blended.  Add flour 1 cup at a time while mixer is going until dough pulls away from edge and bowl edge is clean (about 4-6 cups).
Mix in mixer for 5 more minutes. Divide dough and put into 2 loaf pans (use oil on your hands to keep from sticking to hands instead of flour).  Let rise 30 minutes and bake at 350 for 35 minutes.  You can make bread or rolls from this recipe.  It makes 2 loaves.

This recipe was submitted by Linda Larsen, who got it from Sister Bickmore in the temple presidency.  They make this bread in the temple cafeteria!