4 c. all-purpose flour
1 pkg. dry yeast
1/2 c. water
1/2 c. milk
1/2 c. salad oil
1/4 c. sugar
1 tsp. salt
2 eggs, beaten

Combine 1 1/2 cups flour and yeast in a large bowl; stir well and set aside.

Combine water, milk, salad oil, sugar and salt in a saucepan; mix well. Place over medium heat until mixture reaches 105 to 115 degrees; pour into yeast mixture and beat until smooth. Add eggs, mixing well.

Add remaining flour to yeast mixture; beat with electric mixer until smooth and elastic. (Batter will be very stiff.)

Spoon batter into 2 well-greased 1 pound coffee cans. Cover with coffee can lids. Let rise in a warm place (85 degrees), free from drafts, 35 to 45 minutes or until batter rises to within 1 1/2 to 2 inches from top of can.

Uncover cans and bake bread at 375 degrees for 30 to 35 minutes or until golden brown; loaf should sound hollow when tapped. Cool in cans 10 minutes. Remove from cans, and cool on wire racks. Yield: 2 loaves.