2 1/2 c. warm water
2 pkgs. dry yeast
1/2 c. instant nonfat dry milk
2 tbsp. sugar
2 tsp. salt
1/3 c. cooking oil
7 to 7 1/2 c. sifted flour

Measure water into large bowl; sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 cups flour to make thick batter; blend well. Beat for 3 minutes at medium speed. Add remaining flour gradually, working by hand to form stiff dough. Toss dough onto floured surface, knead for 1 to 2 minutes until smooth. Divide in half, shape into loaves or rolls. Place in well greased pans, brush with oil. To bake same day, cover, let rise in warm place about 1 hour until double. Bake 35 to 40 minutes at 375 degrees.

NOTE: This may be refrigerated overnight. You can place shaped loaves in pans and wrap loosely. It will rise in refrigerator overnight.

SWEET ROLLS: This recipe is terrific. Substitute 2 eggs for 1/2 cup water. Increase sugar to 1/2 cup. After dividing dough roll out each half, spread a mixture of 1/4 cup honey, 1/4 cup brown sugar, 1 stick butter, and 1 cup nuts (all melted together) 1 teaspoon cinnamon, 1 teaspoon allspice, or whatever else you like to taste! Roll up like a jelly roll. Slice 3/4 inch pieces. Place each on its side all around greased pan. Can be cooked now or frozen or saved overnight. Bake 40 minutes until golden at 350 degrees. Can also be frozen after baking.

HERB BREAD: Make simple bread, then roll out each loaf, add 1/2 cup chopped parsley, 1/2 cup chopped green onions, 1 clove garlic, minced, 1 tablespoon butter, 1/2 teaspoon salt and dash of pepper. Cook these until parsley wilts; spread on bread and roll up; place in pan. Same recipe can be used for rolls.

It is a large recipe that can be halved, but I make it all up and freeze or share with neighbors.