Everlasting Bread

1. 1

   Dissolve yeast and 1 teaspoon sugar in water, stirring well; let stand 5 minutes.

2. 2

   Combine yeast, remaining sugar, milk, oil, baking powder, and salt in a large mixing bowl; mix well. Stir in 2 cups flour. Cover; let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

3. 3

   Stir dough mixture; add enough remaining flour to make a stiff dough. Turn dough out onto a heavily floured surface; knead 8 minutes or until smooth and elastic.

4. 4

   Place in a large, well-greased bowl, turning to grease top. Cover and refrigerate overnight.

5. 5

   Divide dough into three equal portions; shape each into a loaf. Place in 3 greased 9- x 5- x 3- inch loaf pans. Cover and repeat rising procedure 1 1/2 hours or until doubled in bulk.

6. 6

   Bake at 350u00b0 for 50 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Slice and serve.

7. 7

   Note: All or portions of the dough may be kept covered and refrigerated 4 to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.