| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 8 | To 8 1/2 cups all-purpose flour | |
| 2 | pk | "Instant Dry Yeast" |
| 3/4 | c | Sugar |
| 1 | tb | Salt |
| 1 1/2 | c | Milk |
| 1/2 | c | Water |
| 3/4 | c | Butter |
| 4 | Eggs |
INSTRUCTIONS
Oven 375 degrees In large mixer bowl, combine 3 cups flour, yeast, supar, and salt; mix well. In pan, heat milk, water and butter until warm. butter doesn't need to melt. Add to flour mixture. Add eggs. Blend at low speed til moistened; beat 3 mins. at med speed. By hand gradually stir in enough remining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grease top. Cover and allow to rise in warm place til fight and doubled, abour 1 1/2 hrs. Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow to rise in warm place til doubled. Bake at 375 for 25-30 mins. Remove from pans....You know the rest! Try toast! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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