-
1
Dissolve and raise yeast in 3/4 cup water (follow directions on package).
-
2
Heat canned milk just until bubbles (be careful not to burn).
-
3
Pour sugar into the hot milk and dissolve.
-
4
Then add stick of margarine to the milk and sugar mixture and melt and dissolve. In large bowl, mix 3 cups flour and the salt.
-
5
Add the beaten eggs and mix well with wooden spoon.
-
6
Add 3 more cups flour and 1/2 of the milk-sugar-margarine mixture and mix well with wooden spoon. Add 2 more cups flour and the other half of the milk-sugar-margarine mixture and mix with wooden spoon.
-
7
(Mixture will be difficult to mix fully, just mix as best you can.)
-
8
Add remaining cup of flour and the raised yeast mixture and knead well with hands until mixture forms a soft ball.
-
9
The dough will pull away from sides of bowl completely.
-
10
There should be no dough left on bowl when you are done kneading.
-
11
You may need to add more flour if the dough remains too sticky.
-
12
Do not add more than 10 cups of flour!
-
13
Knead about 10 minutes after soft ball is formed.
-
14
Raise dough in bowl sealed with lid in warm place for 2 to 6 hours.
-
15
It is done when dough reaches top of bowl and pops lid and raises 1 to 2 inches over rim (about 3 times its original size).
-
16
Next, place dough on floured-covered board and squeeze out air.
-
17
Divide into 7 small loaf size (7 3/8 x 3 5/8 by 2 1/4-inches) or 4 regular size (8 1/2 x 4 1/2 x 2 5/8-inches) or 4 regular round size bread pans. Place dough in greased loaf pans and raise again in warm place covered with cloth (oven) for 2 to 4 hours until pans are about 1/2 inch above pans.
-
18
Bake for 20 to 25 minutes in 350u00b0 oven.
-
19
Bread is done when toothpick comes out clean.
-
20
Cool about 15 to 20 minutes before removing from pans.
