Bread: Easy White Bread

2 1/2 c. all-purpose or unbleached flour

2 pkg. dry yeast

1/4 c. sugar

1 T. salt

Lightly spoon flour into measuring cup; level off.  Combine in large mixing bowl; blend.

1 c. water

2 c. milk

1/4 c. cooking oil

2 eggs

Warm liquid

Heat in saucepan over low heat until very warm (120-130).  Add eggs and warm liquid to flour mixture.  Blend, and beat until smooth.  Stir in an additional 3 to 3 1/2 cups flour to form a sticky dough.  In bowl or on board, gradually add 1/2 to 1 1/2 cups more flour, kneading or working with the hands, until dough is smooth, pliable, and no longer sticky (about 5 minutes).  Place dough in greased bowl; cover, let rise in warm place until light and doubled in size, about 45 minutes.  Punch fist into dough several times to remove all air bubbles; divide dough into 2 parts.  Form dough and place in greased pans.  Cover; let rise in warm place until light and doubled in size, about 30 minutes.  Bake at 375 until loaf sounds hollow when lightly tapped, 35 to 45 minutes.  Immediately remove from pan; cool.

Any ingredient listed below may be used in the above recipe.  Ingredients stirred in are added with the flour that is stirred in.

Honey/molasses - substitute 1/4 cup (firmly packed) for the white sugar.

Reduce milk to 3/4 cup.

Brown suger - substitute 1/4 cup (firmly packed) for the white sugar.

Rolled oats - stir in 1/2 cup.

Whole-wheat flour - substitute 1 cup for 1 cup white flour

Wheat germ - stir in 1/2 cup

Cheese - stir in 1 cup shredded Cheddar, American, Monterey Jack or Swiss cheese.

Onion - stir in 1/2 cup, finely chopped

Mrs. Lester (Ada Marie) Frank

Our Swiss Pantry II

First Mennonite Church

1987