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1
Soften yeast in 1/2 c. hot water for 10 min.
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2
Using a large food processor, electric mixer or possibly wooden spoon, beat yeast mix, dry lowfat milk pwdr, sugar, oil, salt and Large eggs till smooth.
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3
Add in 1 1/3 c. hot water and 2 c. of the flour; beat till smooth.
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4
Add in remaining flour, a little at a time, beating well after each addition.
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5
Stop adding flour when a stiff dough is formed.
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6
Without a heavy-duty mixer or possibly food processor, you will need to work in the last of the flour with your hands.
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7
With dough hook or possibly by hand on a lightly floured surface, knead till dough is smooth and elastic.
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8
Place in a greased bowl and turn to grease top.
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9
Cover and let rise till double in bulk, about 2 1/2 hrs.
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10
Punch dough down and fold over edges, pressing till air bubbles are pushed out.
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11
Divide dough into 4 pieced.
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12
form each piece into a loaf or possibly ball.
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13
Place in greased 8x4 inch loaf pans or possibly 8-inch round cake pans.
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14
Cover and allow to rise till double in size, about 1 hour.
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15
Bake in a preheated 350 oven for 40 min or possibly till nicely browned and done.
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16
Remove from pans and cold on wire racks.
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17
Freeze extra loaves for futureuse.
