2 T Active dry yeast 4 T Oil
1 c Lukewarm water 6 1/2 c To 7 c hot roll mix
2 Eggs, beaten Butter or margarine
1 c Water
In a large bowl, dissolve yeast in lukewarm water. When yeast starts
to bubble, add eggs, water and oil. Blend well. Add hot roll mix 1
cup at a time, until dough is stiff. On a lightly floured surface,
knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter
bowl. Put dough in bowl and turn to butter top. Cover with a damp
towel and let rise until doubled in bulk, about 45 to 60 minutes.
Punch down dough. Let stand 10 minutes. Shape into 2 loaves. Grease
two 9″ loaf pans. Place 1 load in each pan, seam side down. Cover
and let rise again until slightly rounded above top of pan. Preheat
oven to 375. Bake 45 to 55 minutes, until deep golden brown. Remove
from oven and brush tops with butter or margarine. Remove from pans
and cool on wire rack.
Yields
2 loaves