2 env. active dry yeast
2/3 c. non-fat dry milk
2 tbsp. sugar
1 tbsp. salt
3 tbsp. oil
2 c. very warm water, 130 degrees
6 c. flour, divided

In large bowl of mixer, combine the yeast, dry milk, sugar, salt, and oil. Stir in the water. Add 2 cups flour; beat at medium speed 1 minute. Add 1 cup flour; beat at high speed 2 minutes scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour if necessary to prevent sticking. Cover with plastic wrap, then with a towel. Let rise 20 minutes. Punch down.

For white bread divide basic dough in half. Roll out each on lightly floured surface to 12 x 8 inch rectangle. Fold from long side in thirds; roll again to 12 x 8 inch rectangle. Beginning with short edge, roll dough tightly as for jelly roll. Seal ends. Place each in 8 x 4 x 3 inch loaf pan. Brush lightly with oil. Cover with plastic wrap. Refrigerate 2-48 hours. When ready to bake, remove pans from refrigerator, uncover, and let stand at room temperature 10 minutes. Puncture any surface bubbles with pick. Bake in 400 degree oven 30-40 minutes until golden brown. Remove from pans; cool on rack. Brush tops with melted butter if desired. Makes 2 loaves.

VARIATION: For Raisin Bread - after rolling dough as directed, brush lightly with melted butter. Combine 1/3 cup sugar and 2 teaspoon cinnamon; sprinkle half the mixture over each. Sprinkle each with 1/3 cup raisins. Shape and bake as in white bread. Makes 2 loaves.