This recipe is so fast you can make it on the spur of the moment. Variation: You can make Herb Bread or Rolls with this recipe, add 2 tablespoons dill weed and 1 tablespoon dried minced onion before adding flour.

Makes 1 loaf or 1 dozen rolls. 2 loaves or 2 dozen rolls in ().

2 pkg. active dry yeast (4 pkg.)
1/4 c. lukewarm water (1/2 c.)
1 tsp. sugar (2 tsp.)
1 1/4 c. lukewarm water (2 1/2 c.)
1 egg (2)
1/2 c. non-fat dry milk (1 c.)
2 tbsp. butter (4 tbsp.)
3 tbsp. sugar (6 tbsp.)
1 tsp. salt (2 tsp.)
4-5 c. flour (8-10 c.)

Use white or 1/2 whole wheat and 1/2 white flour.

Dissolve yeast in 1/4 cup very warm water with 1 teaspoon sugar. Allow to stand 10 minutes. Lightly beat egg. Add water, nonfat dry milk, butter, sugar and salt; mix together. Add yeast mixture. Stir in flour, 1 cup at a time until dough begins to leave side of bowl. Place dough in a greased bowl. Cover. Set aside 15 minutes.

For Bread: Punch down after rest shape into loaf place in greased bread pan. Allow to rise until double. Bake at 350 degrees for 40 minutes.

For Rolls: Shape into 12 round balls. Place in thoroughly greased muffin cups or place shape rolls in greased 9 inch pie plate or 9 inch square pan. Cover, allow to rise until double in warm draftfree location. Bake at 350 degrees for 15 minutes for muffin cup rolls 25-30 minutes for pan or pie plate rolls until golden brown.