Method:

1. In a large bowl, dissolve yeast in 1 c. warm water. Stir in corn syrup and set aside for 5 minutes, or until yeast mixture foams. If, after 5 minutes, yeast mixture has not started to foam, the water is too cold or too hot or the yeast is too old. Discard the yeast mixture and try again. 2. 

2. Add 2 1/2 c. flour to yeast mixture, a little at a time, and beat with a spoon until smooth. Stir in salt. 

3. Set bowl in a warm place, cover with a cloth towel (not terry cloth), and let rise for 30 minutes. 

4. Add 2 to 3 more cups flour, ¥ c. at a time, stirring after each addition. When dough becomes difficult to stir, turn out onto a floured surface and knead with your hands. Continue to add flour gradually until dough is stiff but still slightly sticky. Form dough into a ball.

5. Wash and dry bowl. Place dough in bowl, cover with a cloth towel that has been lightly dampened with warm water, and set in a warm place. Let rise for 2¥ to 3 hours, or until dough almost doubles in size. 

6. Turn dough out onto floured surface and, with floured hands, form into a loaf. Place loaf in a well-greased 9 by 5-inch baking pan, cover tightly with plastic wrap, and return to a warm place to rise for 1 hour.

7. Preheat oven to 180°C. 

8. Bake loaf for 30 to 35 minutes.