Ingredients:

4 cups flour, divided 2 1/2 teaspoons yeast 1/2 cup water 1/2 cup milk

1/2 cup vegetable oil 1/4 cup sugar 1 teaspoon salt 2 large eggs, beaten

Directions:

PREHEAT oven to 375° F.

COMBINE 1 1/2 cups of flour & the yeast in a large bowl. Mix well and set aside.

USING a medium saucepan, combine the water, milk, oil, sugar & salt.

PLACE over medium heat & cook until mixture reaches 105°- 115° F.

REMOVE from the heat & pour the heated mixture into the flour & yeast mixture.

BEAT mixture with electric mixer until smooth. Add eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed.

SPOON batter into two, well oiled 1-pound coffee cans.

COVER coffee cans with lids and allow to rise in a warm place 35-40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can.

UNCOVER & bake 30-35 mins or until golden brown.

COOL in cans 10 minutes, then remove to wire racks.

TIP: To freeze for later use: Cool loaves completely & wrap securely in foil.

Place wrapped loaves into airtight bags. Label & freeze for up to 12 weeks. 

Do not slice bread before freezing. Thaw overnight on counter top, & re-heat foil wrapped loaves in 200° F oven for 10-15 mins.

  

   

Prep Time:  70 minutes + rising

Yield:  2 loaves

  

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