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White bread
1/2 oz. quick rising dry yeast (2 envelopes)
1/4 c. lukewarm water
7 Tbsp. dry milk
2 1/2 Tbsp. sugar
1 tsp. salt
1 1/4 c. water
2 Tbsp. vegetable oil
6 c. all-purpose flour
In a small bowl, dissolve the yeast in 1/2cup lukewarm water. In a large mixing bowl, mix the powdered milk, sugar, salt and 1 1/4 cups water together. Stir with a whisk until smooth, then add yeast mixture. Sift in 3 cups of flour and mix until smooth. Add the oil; mix. Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5 to 7 minutes after the last flour is added. Place the dough in a oiled bowl and turn it over to coat uniformly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes). Remove from bowl and knead a little. Divide
into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size. Preheat oven to 375 F. Bake 45 minutes. Remove loaves from pans and cool on a wire rack.
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. ~Miss Piggy
Storing cheese in a tightly covered container with a few sugar cubes will keep it from molding as quickly.
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