From Tracey Walter
This is a very tasty bread recipe. It's not dry like many homemade breads turn out. It lasts a few days and still tastes good. I love eating it fresh and hot but it makes great toast and sandwiches as well.
- 3 packages (1/4 ounce each) active dry yeast (6 ¾ tsp)
- 2 cups warm water (110° to 115°)
- 1 cup sugar
- 1/2 cup butter, melted
- 1-1/2 teaspoons salt
- 2 eggs
- 2 Cups Wheat Flour
- 5 ½-6 cups bread flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).