Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt,
eggs, 1/4 cup oil and 3 cups of the flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, 8
to 10 minutes. Place in greased bowl; turn greased side up. (At this point,
dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until
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. 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 until double,
about 1 hour.
Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow
when tapped, 30 to 35 minutes. Remove from pans. Brush with margarine; cool
on wire rack.
*If using self-rising flour omit salt.
VARIATION: Country Cinnamon-Raisin Bread: Divide dough into halves. Knead
1/2 cup raisins into each half Roll 2 loaves each half into rectangle, 18x9
inches. Brush with oil. Mix 1/2 cup sugar and 1 tablespoon ground cinnamon;
sprinkle over rectangles. Continue as directed.
Recipe by: Betty Crocker's Best of Baking
Posted to MC-Recipe Digest V1 #980 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 3, 1998
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