Dissolve sugar, salt, and vinegar in 3.5 cups very warm water, put in the yeast and make sure it bubbles. Dump in all the flour. Stir just enough to mix. Let the dough rise until doubled - about 4 hours minimum. Punch down, divide into loaf pans and let it rise again - about 30 minutes. Preheat oven to 450 after you divide the dough into loaf pans. Add a cup of hot water to the oven to make steam, cook for 20 minutes, reduce heat to 350 and cook another 20 - 30 minutes.
This recipe is adaptable. Add fresh herbs, sun-dried tomatoes, jalapenos, flax seed, Spanish olives - just about anything to it.
I use bread flour because I like the final product better. (Bread flour has more wheat protein = more gluten = chewier bread) I've certainly made this bread with all-purpose flour multiple times.
Trade out a cup or two of flour for a cup or two of quick cooking oats. (More fiber, less gluten.) Sometimes I speed the second rise by placing my loaf pans on a heating pad set on low. To make rolls, just pull off chunks of dough and line them up in a baking dish. For a special treat, brush the top of the rolls with herb butter while they are still warm.