3-4 c. flour
2 pkg. dry yeast
1/4 c. sugar
2 tsp. salt
1 1/4 c. hot tap water (120-130 degrees)
1/2 c. oil
2 eggs
Corn meal (to dust cans)

Combine 1 1/2 cups flour, yeast, sugar and salt. Add water and mix until moistened. Beat until smooth about 2 minutes on medium speed, with electric mixer. Blend in oil and eggs. Add more flour to make stiff batter. Beat until smooth and elastic (about 1 minute). Cover and let rise in warm place until light and bubbly about 1 hour.

Divide into 3 well greased and corn dusted 1 pound coffee cans (or 2 loaf pans). Let rise about 30 minutes. Bake at 375 degrees for 15-20 minutes. Let cool completely after baking. Shake to remove.