| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breads, Side dish | 4 | Servings | |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1/2 | c | Warm water |
| 1/2 | c | Nonfat dry milk powder |
| 2/3 | c | Sugar, granulated |
| 1/2 | c | Oil, vegetable |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1 1/3 | c | Warm water |
| 7 1/2 | c | Flour, all-purpose, as neede |
INSTRUCTIONS
Soften yeast in 1/2 cup warm water for 10 minutes. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth. Add 1 1/3 cups warm water and 2 cups of the flour; beat until smooth. Add remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed. Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands. With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic. Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2 1/2 hours. Punch dough down and fold over edges, pressing until air bubbles are pushed out. Divide dough into 4 pieced. form each piece into a loaf or ball. Place in greased 8x4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise until double in size, about 1 hour. Bake in a preheated 350 oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for futureuse. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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