1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
2 c. cold water
1 c. nonfat dry milk powder
1/2 c. oil
1/2 c. sugar
1 1/2 tsp. salt
About 6 1/2 c. flour

In 5-quart bowl, dissolve yeast in warm water; let stand 5 minutes. Add cold water, milk powder, oil, sugar, and salt; stir well. Gradually add about 6 cups flour, stirring well after each addition so no flour pockets remain at bottom of bowl and around the edges. DOUGH SHOULD LOOK AND FEEL AS IF JUST READY TO KNEAD.

Cover well with plastic wrap. Let stand in cool, draft-free place overnight or 8-14 hours. Sprinkle top of dough with 1/4-cup flour; scrape down sides of bowl and turn dough out on floured surface.

Flatten with fingers, feeling for dry lumps or overmoist spots. Work in dry spots; dust moist spots with flour. Roll up tight, fold roll in thirds and knead, adding flour to prevent sticking, until dough is smooth and satiny.

Divide in half; shape each half to fit greased loaf pan or shape in round and place on cookie sheet. Cover and let rise in warm, draft- free place until doubled, about 1 hour.

Bake in preheated 400 degree oven 25 minutes or until loaves sound hollow when tapped. Remove from pans. Cool on racks. Yield: 2 loaves.