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1
Dissolve yeast in warm water.
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2
Stir in sugar, salt, eggs, oil and 3 cups of the flour.
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3
Beat until smooth.
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4
Mix in enough remaining flour to make dough easy to handle.
-
5
Turn dough onto lightly floured board.
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6
Knead until smooth and elastic (8 to 10 minutes).
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7
Place in greased bowl; turn greased side up.
-
8
(At this point dough can be refrigerated 3 to 4 days.)
-
9
Cover; let rise in warm place until double, about 1 hour.
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10
(Dough is ready if impression remains.)
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11
Punch down dough; divide in half.
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12
Roll each half into rectangle, 18 x 9-inches.
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13
Roll up, beginning at short side; with side of hand press each end to seal.
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14
Fold ends under loaf.
-
15
Place seam side down, in greased loaf pan (9 x 5 x 3-inches).
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16
Brush loaves with salad oil.
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17
Let rise until double, about 1 hour.
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18
Heat oven to 375u00b0.
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19
Place loaves on lower oven rack so that tops of pans are in center of oven.
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20
Pans shouldn't touch each other or sides of oven.
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21
Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
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22
Remove from pan; brush with butter.
-
23
Cool on wire racks.
