2 cups warm water (110 degrees)
1/4 cup sugar
2 pkg. yeast
6 or 7 cups flour
2 tsp. salt
3/4 cups dry milk
1/3 cup vegetable oil
In a large mixing bowl put sugar and stir in warm water. Sprinkle yeast over water and add 2 cups of flour and mix with mixer until blended. Cover with a towel for about 10 or 15 minutes until it proofs enough to look like a sponge. At this point add 3 cups of flour, salt, egg, dry milk and vegetable oil and mix well. *Chage to dough hook and add 1 cup of flour and if dough does not turn loose from the sides after this addition then add the rest of the flour 1/2 cup at a time until the dough makes a ball and turns loose from the sides. Continue to knead with the dough hook for a few minutes. Put dough into greased bowl turning once to grease on all sides. Cover with a damp towel or plastic wrap until double in bulk - approximately 45 minutes. Punch down and make into rolls or loaves and place in greased pans until double in bulk. Bake rolls at 375 to 400 degrees about 15 minutes and loaves at 350 about 30 to 35 minutes. If loaves are browing too fast on the top place a piece of foil over the top. When loaves can be tapped and sound hollow they are done.
*If you do not have a mixer with a dough hook, stir flour in until you have a very stiff dough and then remove from bowl and place on a floured surface and knead by hand for about 10 inutes until all the stickiness has gone. Then follow the rest of the instructions.
VARIATIONS: After the sponge has developed you can add 3 cups of whole wheat flour, 1/3 cup honey or molasses for honey wheat bread.
You can also add rye flour and caraway seeds and make rye bread. For a more protein bread you can add 1/2 cup soy flour.
Recipe that was shown on Alleghany Community Television. Compliments of Mrs. Eva Rice. For more information contact the Extension Office at (336) 372-5597.