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2 (1/4-ounce) packages active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups 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 loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.
2 cups warm water (110° to 115°)
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups 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 loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.
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