Ingredients Jump to Instructions ↓

  1. 2 pk Dry yeast

  2. 1/2c Warm water

  3. 1/2c Nonfat dry milk powder

  4. 3/4c Sugar, granulated

  5. 1/2c Oil, vegetable

  6. 1 ts Salt

  7. 2 ea Eggs

  8. 1 1/3c Warm water

  9. 7 1/2c Flour, all-purpose, as neede

Instructions Jump to Ingredients ↑

  1. + Soften yeast in 1/2 cup warm water for 10 minutes.

  2. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth.

  3. Add 1 1/3 cups warm water and 2 cups of the flour; beat until smooth.

  4. Add remaining flour, a little at a time, beating well after each addition.

  5. Stop adding flour when a stiff dough is formed.

  6. Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands.

  7. With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic.

  8. Place in a greased bowl and turn to grease top.

  9. Cover and let rise until double in bulk, about 2 1/2 hours.

  10. Punch dough down and fold over edges, pressing until air bubbles are pushed out.

  11. Divide dough into 4 pieced.

  12. form each piece into a loaf or ball.

  13. Place in greased 8x4 inch loaf pans or 8-inch round cake pans.

  14. Cover and allow to rise until double in size, about 1 hour.

  15. Bake in a preheated 350 oven for 40 minutes or until nicely browned and done.

  16. Remove from pans and cool on wire racks.

  17. Freeze extra loaves for futureuse.


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