Dissolve your yeast in the water, adding a pinch of sugar for quicker activation.

Once the water is foamy, add sugar, oil, salt, and eggs.

Then start adding the flour.

Once it is thick enough to knead . . . hey, knead it! Sometime I let it "rest" for 10 minutes or so before kneading (I put it on the table on a fair amount of flour and cover it with the bowl).

Knead it till it feels good (don't add enough flour to make it stiff), then let it rise, covered, in a warm place till almost doubled, or until it feels very tender when you poke it with your finger. The worst thing is to let it over-rise, since then it will collapse and be tough. You can also let it rise several times if that suits your schedule better; just don't forget to keep punching it down as needed.

Shape it

Let it rise (covered) again

Bake it (340-360 degrees) for ~20-25 min.