Recipe - Country Crust Bread

2 pack Active dry yeast
2 cup Warm water; (105 F to 115 F)
One half cup Sugar
1 tablespoon Salt
2 Eggs
One fourth cup Vegetable oil
6 One half cups allpurpose flour*;
up to 6
Vegetable oil
Margarine or butter;
softened

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt,
eggs, One fourth cup oil and 3 cups of the flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, 8
to 10 minutes. Place in greased bowl; turn greased side up. (At this point,
dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until
double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Roll each half into rectangle, 18x9
inches. Roll up tightly, beginning at 9inch side. Press with thumbs to
seal after each turn. Pinch edge firmly to seal. Press each end with side
of hand to seal; fold ends under loaf. Place loaf, seam side down, in
greased baking pan, 9x5x3 inches. Brush with oil. Let rise until double,
about 1 hour.

Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow
when tapped, 30 to 35 minutes. Remove from pans. Brush with margarine; cool
on wire rack.

*If using selfrising flour omit salt.

VARIATION: Country CinnamonRaisin Bread: Divide dough into halves. Knead
One half cup raisins into each half Roll 2 loaves each half into rectangle, 18x9
inches. Brush with oil. Mix One half cup sugar and 1 tablespoon ground cinnamon;
sprinkle over rectangles. Continue as directed.

Recipe by: Betty Crocker's Best of Baking

Posted to MCRecipe Digest V1 #980 by "M. Hicks" nitro_ii@email.msn.com
on Jan 3, 1998