INGREDIENTS (2 loaves)

½ oz     quick rising dry yeast (2 envelopes)
¼ cup     lukewarm water
7 Tbsp     dry milk
2½ Tbsp     sugar
1 tsp     salt
1¾ cup     water
2 Tbsp     vegetable oil
6 cups     all-purpose flour

PROCEDURE

(1)     In a small bowl, dissolve the yeast in ¼ cup lukewarm water.
(2)     In a large mixing bowl, mix the powdered milk, sugar, salt and 1¾ cups water together. Stir with a whisk until smooth, then add yeast mixture.
(3)     Sift in 3 cups of flour and mix until smooth.
(4)     Add the oil; mix.
(5)     Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5–7 minutes after the last flour is added.
(6)     Place the dough in a oiled bowl and turn it over to coat uniformly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes).
(7)     Remove from bowl and knead a little. Divide into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size.
(8)     Preheat oven to 375º F.

(9)     Bake 45 minutes.
(10)     Remove loaves from pans and cool on a wire rack.

NOTES

This is good everyday bread. Be careful: it's easy to eat too much and get fat. You may want to have someone who has made bread before help the first time as the amount of flour may have to be adjusted depending on the slight differences in your mesurement of the liquids and the humidity of the day. Once you have done it it is easy to do by the feel of the dough.

RATING

Difficulty: moderate. Time: 20 minutes preparation, 2 hours rising, 1 hour cooking and cooling. Precision: measure carefully.