2 pk Dry yeast
1/2 c Warm water
1/2 c Nonfat dry milk powder
2/3 c Sugar, granulated
1/2 c Oil, vegetable
1 ts Salt
2 Eggs
1 1/3 c Warm water
7 1/2 c Flour, all-purpose, as neede
Soften yeast in 1/2 cup warm water for 10 minutes. Using a large food
processor, electric mixer or wooden spoon, beat yeast mixture, dry milk
powder, sugar, oil, salt and eggs until smooth. Add 1 1/3 cups warm water
and 2 cups of the flour; beat until smooth. Add remaining flour, a little
at a time, beating well after each addition. Stop adding flour when a stiff
dough is formed. Without a heavy-duty mixer or food processor, you will
need to work in the last of the flour with your hands. With dough hook or
by hand on a lightly floured surface, knead until dough is smooth and
elastic. Place in a greased bowl and turn to grease top. Cover and let
rise until double in bulk, about 2 1/2 hours. Punch dough down and fold
over edges, pressing until air bubbles are pushed out. Divide dough into 4
pieced. form each piece into a loaf or ball. Place in greased 8×4 inch
loaf pans or 8-inch round cake pans. Cover and allow to rise until double
in size, about 1 hour. Bake in a preheated 350 oven for 40 minutes or
until nicely browned and done. Remove from pans and cool on wire racks.
Freeze extra loaves for futureuse.
From
Yields
4 Servings