Yield: 2 loaves
|2 tablespoons||Active dry yeast|
|1 cup||Lukewarm water|
|6½ cup||To 7 c hot roll mix|
|Butter or margarine|
In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. 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 until doubled in bulk, about 45 to 60 minutes.
Punch down dough. Let stand 10 minutes. Shape into 2 loaves. Grease two 9" loaf pans. Place 1 load in each pan, seam side down. Cover and let rise again until slightly rounded above top of pan. 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 wire rack. Submitted By MEG ANTCZAK On 02-06-95