Old Fashioned White Bread

Old Fashioned White Bread
2 packages (1/4 ounce each) active dry yeast*
2 cups lukewarm water
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 of flour; beat until smooth. (I use my Kitchenaid mixer with the bread hook and it does great on this step.) Stir in enough remaining flour to form a soft dough.

Turn onto a floured work area (instead of using my counter top I use my Tavolini board - which I just love when working with any type of dough); knead until smooth and elastic, about 6 to 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 loaf pans. Cover and let rise until doubled, about 1 to 1 1/2 hours. Bake at 350* for 25 to 30 minutes or until golden brown. Remove from pans. Tap bottom of loaf. If it makes a hollow sound, bread is done. If not return loaf to pan and bake for a few minutes longer. Cool on wire racks.

*yeast: one 1/4 oz. package = 2 1/4 tsp. of bulk yeast; therefore to make recipe for 2 loaves, you will need 4 1/2 tsp. bulk yeast if not using packets.

**Dough can also be frozen for later use: after 1st rise, punch down dough as directed and divide into loaves. Wrap dough allowing for a little looseness in plastic wrap, then place in a freezer bag. IMMEDIATELY place in the coldest part of deep freezer (you may want to set the dough on a small jelly roll pan while freezing.) Once fully frozen (yes it may begin to rise some in the freezer before it is frozen - this is ok and normal, it won't rise fully) remove jelly roll pan if used and store frozen until ready to use.

To use frozen dough: Grease bread pan as directed in above recipe. Unwrap frozen dough and place in pan. Cover loosely with the plastic wrap you just took off the loaf and allow to rise (this will be the 2nd full rise as stated in recipe.) Once doubled in size bake as directed.