Yield: 2 loaves
|2 tablespoons||Active dry yeast|
|1 cup||Lukewarm water|
|2 \N||Eggs, beaten|
|4 tablespoons||Brown sugar|
|⅔ cup||Wheat germ|
|6½ cup||To 7 cups hot roll mix|
|\N \N||Butter or margarine|
In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, ater and oil. Blend well. Add brown sugar and wheat germ. Blend well. Add hot roll mix 1 cup at a time, until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in warm place until doubled in bulk, about 45 to 60 minutes. Punch down dough. Let rest 10 minutes. Shape into 2 loaves. Grease two 9" pans.
Place one loaf in each pan, seam side down. Cover and let rise again until slighly rounded above top of pan, about 30 to 40 minutes.
Preheat oven to 375. Bake 45 to 55 minutes, until deep golden brown.
Remove from oven and brush tops with butter or margarine. Remove from pans and cool on a wire rack. Submitted By MEG ANTCZAK On 02-06-95