|Active dry yeast||1⁄4 Ounce (2 packet)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Warm water||2 Cup (32 tbs)|
|Powdered milk||2⁄3 Cup (10.67 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|Flour||7 Cup (112 tbs) (6 1/2- 7)|
Grease two 9" X 5" X 3" loaf pans with vegetable oil. Have all ingredients at room temperature
or slightly warmer.
In a large mixing bowl, stir together yeast, salt, oil, sugar, eggs, water, powdered milk, and wheat germ. Add 3 cups flour and beat with an electric mixer at medium speed for 8 minutes.
Add another 2 cups flour and stir by hand. (No need to make dough smooth.) Sprinkle 1 cup of flour in a 10" diameter circle on the kneading surface. Turn dough onto the floured circle. Rub your hands with vegetable oil and knead dough until it stiffens. Knead another 8-10 minutes to make dough smooth and elastic. Add remaining flour if necessary.
Cover dough with plastic and a doubled towel. Let dough rest for 20 minutes. Knead down dough and divide into two equal halves.
On a lightly oiled surface, roll out one half of the dough to an 8" X 12" rectangle. Roll up dough, jelly roll fashion, beginning with the 8" side. Tuck ends under the roll and place in a prepared loaf pan. Repeat with remaining half of dough.
Cover with plastic wrap and refrigerate for 2 hours or up to 24 hours. Preheat oven to 350°. Remove bread from the refrigerator and uncover 10 minutes before baking. Brush the top of each loaf with vegetable oil.
Bake at 350° for 40-50 minutes. (After cooling, loaves can be wrapped and frozen.)