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Ingredients
- 2 pkt Active dry yeast
- 2 c. Hot water, (105 F to 115 F)
- 1/2 c. Sugar
- 1 Tbsp. Salt
- 2 x Large eggs
- 1/4 c. Vegetable oil
- 6 x 1/2 c. all-purpose flour*, up to 6 Vegetable oil Margarine or possibly butter, softened
Directions
- Dissolve yeast in hot water in large mixing bowl. Stir in sugar, salt, Large eggs, 1/4 c. oil and 3 c. of the flour. Beat till smooth. Fold in sufficient remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead till smooth and elastic, 8 to 10 min. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in hot place till double, about 1 hour. (Dough is ready if indentation remains when touched.)
- Punch down dough; divide into halves. Roll each half into rectangle, 18x9 inches. Roll up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Healthy pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in greased baking pan, 9x5x3 inches. Brush with oil. Let rise till double, about 1 hour.
- Heat oven to 375 F Bake till loaves are deep golden and sound hollow when tapped, 30 to 35 min. Remove from pans. Brush with margarine; cold on wire rack.
- *If using self-rising flour omit salt.
- VARIATION: Country Cinnamon-Raisin Bread: Divide dough into halves. Knead 1/2 c. raisins into each half Roll 2 loaves each half into rectangle, 18x9 inches. Brush with oil. Mix 1/2 c. sugar and 1 Tbsp. grnd cinnamon; sprinkle over rectangles. Continue as directed.
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