This will remind you of Grandma's homemade bread, but you'll make it faster. 1 c. lukewarm water 2 eggs, beaten 1 c. water 4 tbsp. vegetable oil 6 1/2 - 7 c. Hot Roll Mix butter

In a large bowl dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add Hot Roll Mix 1 cup at a time, until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 45 to 60 minutes. Punch down dough. Let stand 10 minutes. Shape into 2 loaves. Grease two (9 x 5 inch) loaf pans. Place 1 loaf of dough in each pan, seam - side down. Cover and let rise again until slightly rounded above top of pan, about 30 to 40 minutes. Preheat oven to 375 degrees. Bake 45 to 55 minutes, until deep golden brown. Remove from oven and brush tops with butter. Remove from pans and cool on a wire rack. Makes 2 loaves. Variation: for raisin bread, add 1 cup raisins with Hot Roll Mix. Toast bread, if desired.