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Last updated 6/12/2012 1:10:13 AM. Recipe ID 37390. Report a problem with this recipe.
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      Title: Bread
 Categories: Bread
      Yield: 1 Servings
      2    Envelopes dry yeast
    1/3 c  Wheat germ
    1/4 c  Sugar
      1 tb Salt
      6    -(up to)
      7 c  Flour
      1 cn (small) evaporated milk
    1/4 c  Oil
      2    Eggs
  Add enough water to milk to make 2 cups liquid. Heat liquid & oil a
  little warmer than lukewarm. In large mixing bowl mix first 4
  ingredients & 3 cups flour. Add to this the heated milk & oil. Mix
  well. Add eggs, one at a time. Add enough flour to make firm dough.
  Turn out onto floured surface & knead until dough is supple (smooth &
  no longer sticky), adding a little flour as necessary. Put in greased
  bowl. Cover & let rise in warm place until double in bulk (about 45
  mintues). Punch down & let rest while you grease 2 loaf pans. Form
  into 2 loaves & let rise again until double in bulk. Bake for 45
  minutes at 350. Cover loosely with foil the last 20 minutes of baking
  time to insure a nice, even brown. For a soft crust, brush lightly
  with melted butter when bread is done.
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 37390 (Apr 03, 2005)

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