2 1/2 c. lukewarm water
2 pkg. active dry yeast
1/2 c. instant nonfat dry milk
2 tbsp. sugar
1 tbsp. salt
1/3 c. vegetable oil
7 to 7 1/2 c. all-purpose flour

Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 1/4 cups flour. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a very stiff dough. Cover, let rest 15 minutes.

Toss dough on floured surface until no longer sticky. Knead until smooth, about 1 minute. Divide in half. Using a rolling pin, shape dough into a 12x6-inch rectangle. Roll up tightly, starting with 6-inch side. Seal edges and ends. Repeat with remaining dough. Place dough seam side down, in well greased 9x5-inch loaf pans.

To bake same day, cover, let rise in warm place until doubled in size (about 1 1/2 hours). Bake at 400°F for 30 to 35 minutes. Remove from pans immediately. Cool loaves on wire rack.

Makes 2 loaves.

Submitted by: Majorie Cote