9 c. sifted flour
2 pkg. dry yeast
1 c. milk, scalded
1/2 c. sugar
1 tsp. salt
1/2 c. vegetable oil
1 c. cold water
2 eggs
1/2 c. warm water

In preparation: sift and measure 9 cups flour. Soften: 2 packages dry yeast in 1/2 cup warm water, let stand 5 minutes. Scald: 1 cup milk and add the sugar, salt and vegetable oil and add 1 cup cold water. Liquid should be lukewarm. Add softened yeast mixture and work in half the flour. Beat 1 minute. Add 2 eggs, blend well and work in the remaining flour. Turn dough onto a lightly floured board, shape in a round ball. Cover with a bowl. Let rest 10 minutes. Knead 5 minutes. To store: place in a Ziplock bag, oil top of dough lightly, zip bag closed. Punch down occasionally as needed. Will keep 3 to 4 days in refrigerator. Can divide into 3 or 4 equal parts after kneading, place each section into Ziplock bags, allowing raising space. Squeeze bags as needed to "punch down" dough.

Shape: first batch may be used right away. After shaping let rise until plump and bake at 375 to 425 degrees until golden brown.

Parker house 425 degrees for 20 minutes. Round pan bubble loaf 375 degrees for 30 minutes. Triple deckers 425 degrees for 15 minutes. Clover leaf 425 degrees for 15 minutes.