2 Envelopes dry yeast
1/3 c Wheat germ
1/4 c Sugar
1 tb Salt
6 -(up to)
7 c Flour
1 cn (small) evaporated milk
1/4 c Oil
2 Eggs
Add enough water to milk to make 2 cups liquid. Heat liquid & oil a little
warmer than lukewarm. In large mixing bowl mix first 4 ingredients & 3 cups
flour. Add to this the heated milk & oil. Mix well. Add eggs, one at a
time. Add enough flour to make firm dough. Turn out onto floured surface &
knead until dough is supple (smooth & no longer sticky), adding a little
flour as necessary. Put in greased bowl. Cover & let rise in warm place
until double in bulk (about 45 mintues). Punch down & let rest while you
grease 2 loaf pans. Form into 2 loaves & let rise again until double in
bulk. Bake for 45 minutes at 350. Cover loosely with foil the last 20
minutes of baking time to insure a nice, even brown. For a soft crust,
brush lightly with melted butter when bread is done.
JOSEPHINE KELLY
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings