Wednesday, March 5, 2008

Country White Bread

2 packages (1/4 oz each) active dry yeast
2 cups warm water (110 to 115 degrees)
1/2 cup sugar
1 T. salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour, divided

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. by 5-in. by 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans; cool on wire racks. Yield: 2 loaves.

**In order to get a sheen on top, my mom will rub a paper towl over a stick of butter, and rub it over the tops of the loaves when they are still warm from the oven. A little goes a long way, and you really don't need to add this step unless you really prefer it. :)**

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