2 packages regular active dry yeast (4 1/2 teaspoons)
2 cups warm water (105 to 115 degrees)
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup vegetable oil
6 to 6 1/2 cups all - purpose flour
Additional vegetable oil
Butter or margarine, softened
1. In large bowl, dissolve yeast in warm water. Add sugar, salt, egs, 1/4 cup oil and 3 cups of flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy handle.
2. On lightly floured surface, knead dough 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place sough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place about 1 hour until dough has doubled in size. Dough is ready if impresion remains when touched.
3. Grease bottoms and sides of two 9 x 5 - inch loaf pans or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Roll each half into 18 x 9 - inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves with additional oil. Cover and let rise in warm place about 1 hour until dough has doubled in size.
4. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove pans to wire rack. Brush loaves with butter; cool.
2 cups warm water (105 to 115 degrees)
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup vegetable oil
6 to 6 1/2 cups all - purpose flour
Additional vegetable oil
Butter or margarine, softened
1. In large bowl, dissolve yeast in warm water. Add sugar, salt, egs, 1/4 cup oil and 3 cups of flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy handle.
2. On lightly floured surface, knead dough 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place sough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place about 1 hour until dough has doubled in size. Dough is ready if impresion remains when touched.
3. Grease bottoms and sides of two 9 x 5 - inch loaf pans or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Roll each half into 18 x 9 - inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves with additional oil. Cover and let rise in warm place about 1 hour until dough has doubled in size.
4. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove pans to wire rack. Brush loaves with butter; cool.
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