1 pkg. rapid rise yeast
4 c. flour
1 env. dry taco seasoning mix
4 tbsp. oil
2 eggs, room temperature
1 c. very warm water

Combine dry ingredients in large mixing bowl; mix. Add oil to warm water, pour all at once into dry ingredients; mix. Add eggs and mix until dough forms ball, adding more flour if needed. Turn into large, oiled bowl; cover and let rise 35 to 45 minutes, until doubled in size. Divide into 2 loaves and place in greased loaf pans. Let rise until doubled in size again. Bake about 45 minutes to 1 hour, or until bread sounds hollow when you tap on the bottom of it.