|Cake yeast/2 envelopes dry yeast||1|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sugar||2 1⁄2 Tablespoon|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Vegetable oil||2 Tablespoon (Acceptable)|
|Vegetable oil spray||1 Tablespoon|
Dissolve yeast in lukewarm water in a large mixing bowl.
In a bowl, mix together sugar and milk.
Stir into dissolved yeast.
Add salt and 3 cups of flour.
Beat until smooth.
Gradually mix in remaining flour until dough is stiff enough to handle.
Knead dough until it is smooth and elastic.
Lightly spray a bowl with vegetable oil spray.
Add kneaded dough and turn to coat all sides with oil.
Cover with a clean cloth and let rise in a warm place (about 85° F) until doubled in bulk.
Divide dough into two equal parts.
Lightly spray two 10-x-5-inch loaf pans with vegetable oil.
Shape dough into loaves and place in prepared pans.
Cover and let rise again until doubled in bulk.
Preheat oven to 425° F.
Bake loaves 15 minutes.
Reduce heat to 375° F and continue baking 30 minutes longer.
Remove bread from pans and place on wire racks to cool.
HERB BREAD Mix the following herbs into dough just before kneading: 1/2 teaspoon nutmeg, 1/4 teaspoon thyme, 1/2 teaspoon rosemary and 2 teaspoons caraway seeds.
Proceed as directed.