2 .25-oz. packages Active Dry Yeast
2 1/2 cups Warm Water (110-F Degrees)
1/2 cup Instant Nonfat Dry Milk Powder
1/2 cup Vegetable Oil
2 Tbs. Granulated Sugar
1 Tbs. Salt
8 1/2 to 9 cups All-purpose Flour
1 Tbs. Butter or Margarine, melted (optional)
Instructions:
In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add
remaining water, dry
milk, vegetable oil, sugar, salt, and 3 cups of flour, and combine with
an electric mixer set
on medium speed for 3 minutes, or until smooth. Stir in enough
remaining flour to form a
soft dough.
Turn dough onto a lightly floured surface. Knead until smooth and
elastic, at least 6 to 8
minutes. Place dough in a greased bowl, turning once to grease entire
surface. Cover the
bowl with a damp cloth. Let rise in a warm place until doubled in size,
about 1 hour.
Punch the dough down, and divide in half. Shape into loaves. Place in
two greased 9 by 5
by 3-inch loaf pans. Grease the tops of the loaves lightly, and cover
with a damp cloth.
Let rise until doubled again, about 1 hour.
Bake bread in a pre-heated 375-F Degrees F oven for 35 minutes, or
until golden brown.
Remove bread from pans to cool on wire racks. Brush with melted butter
or margarine, if
desired. Makes 2 loaves. Store in an airtight container or bag. May freeze for up to 3
months in an
air-tight bag.
Kitchen Staff Tip: The critical element of bread making is that you
must keep the yeast
happy by providing a good growth medium for it. Yeast makes carbon
dioxide gas that
acts as a leavening agent. The majority of bread recipes start by
proofing or growing the
yeast, and yeast requires a warm, wet, environment with an ample
energy source to
multiply and thrive. In today's recipe the energy source is a little
sugar. Set the yeast
aside until the mixture resembles a creamy foam. This should take only
a few minutes. If
nothing happens, discard the yeast and begin again, because your yeast
did not get fed.
