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Ingredients
- 1 c. water
- 4 Tbsp. oil
- 2 pkt dry yeast
- 2 1/2 tsp salt
- 2 Tbsp. sugar
- 2 can evaporated lowfat milk
- 4 Tbsp. sugar
- 8 c. flour
Directions
- Heat water to lukewarm and dissolve yeast in water; add in 2 Tbsp. sugar; set aside till mix bubbles. Combine in mixer remaining 4 Tbsp. sugar, oil, salt and lowfat milk. Add in yeast mix and stir well; start adding flour one c. at a time till you have mixed approximately 6 c.. With wooden spoon or possibly dough hook, add in 2 more c. flour. Grease five 1 lb. coffee cans (lids, also). Fill cans half full with batter. Put on lids and let rise. (I put them close to my Bunn coffeemaker because it has a warm water tank which is always hot) Gently remove lid, place on bottom rack of preheated 350 F oven and bake for approximately 45 min. Remove bread from cans immediately after baking. Store extras in the freezer.
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