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1
Combine yeast, warm water, and 2 tsp. sugar in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, 3 cups flour, and remaining sugar. Beat dough at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cups flour until a soft dough forms.
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2
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 to 10 minutes), sprinkling surface with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, about 1 hour or until doubled in bulk.
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3
Punch dough down; turn out onto a lightly floured surface. Divide dough in half.
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4
Roll each dough half into an 18- x 9-inch rectangle. Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Brush tops with oil. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
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5
Preheat oven to 375u00b0. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves with melted butter. Let cool completely (about 1 hour).
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6
Try These Twists!
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7
Country Crust Wheat Bread: Substitute 3 cups wheat flour for 3 cups bread flour.
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8
Country Crust Cheese Bread: Sprinkle 1 cup (4 oz.) freshly shredded sharp Cheddar cheese onto each dough rectangle before rolling up.
