2 pks active dry yeast
2 cups warm water
1/2 cup sugar
1 Tbsp salt
2 eggs
1/4 cup salad oil
6-6 1/2 cup flour
soft butter or margarine
Dissolve yeast in warm water. stir in sugar, salt, eggs, oil and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic- about 8-10 minutes. Place in greased bowl; turn greased side up. (At this time dough can be refrigerated 3-4 days). Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide in half. Roll each half into a rectangle, approx 18x9 inches. Roll up, beginning at the short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf 9x5x3 pan. Brush loaves with salad oil. Let rise until double.
Heat oven to 375. Place loaves on lower rack so that the tops of pans are in the center of the oven. Pans should not touch each other of the sides of the oven. Bake 30-35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with butter, cool on wire rack.
VARIATIONS:
Cinnamon-Raisin Bread:
Divide dough in half. Knead 1/2 cup raisins into each half. Roll each half into rectangle 18x9. Brush with salad oil and mix 1/2 cup sugar and 1 Tbsp cinnamon, sprinkle each rectangle with half of the mixture then proceed as above.
Potato Bread:
Stir in 1 cup lukewarm mashed cooked potatoes into yeas water mixture.
Oatmeal Bread:
Substitute 1/2 cup brown sugar for 1/2 cup white sugar. Stir in 2 cup quick cooking oats into yeast water mixture.
Cheese Bread:
Stir 2 cups shredded sharp cheese into yeast water mixture. Punch down dough, divide in half. Shape each half into round, slightly flat loaf. Place loaves in lightly greased round layer pans 9X1.
Ali Hinman
