You will need:

• Yeast - 2 Tbsp
• Hot-ish* water - 2 cups
• Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour)
• Sugar - 2 Tbsp.
• Salt - 2 tsp.
• Oil - 2 Tbsp.
• 3 loaf pans
• Quick-read thermometer
• Oven pre-heated to 375

*Hot-ish means between 95 and 115 degrees F. much colder and it won't activate, much warmer and it will kill the little guys.

This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go
Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt. 
Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.

Now you need to add about 3 more cups of flour. I added a little less this time, it really depends on the humidity and how exact your measurements were in the sponge step.
Once it gets too tough to stir, flip it onto a clean floured surface. Now, knead away, adding flour as you do so. 
Knead the dough for 8 or 9 minutes. As my Mother says, it should be the texture of your earlobe when it's done kneading. 
When you finish this part put it back in the bowl and cover it with a slightly damp towel.

let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.

Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts. Spray the pans and put the dough in. Let it rise again in the pans (covered) until it looks like the second picture.