2 T Active dry yeast 4 T Brown sugar
1 c Lukewarm water 2/3 c Wheat germ
2 Eggs, beaten 6 1/2 c To 7 cups hot roll mix
1 c Water Butter or margarine
4 T Oil
In a large bowl, dissolve yeast in lukewarm water. When yeast starts
to bubble, add eggs, ater and oil. Blend well. Add brown sugar and
wheat germ. Blend well. Add hot roll mix 1 cup at a time, until dough
is stiff. On a lightly floured surface, knead dough 5 to 7 minutes,
until smooth and satiny. Lightly butter bowl. Put dough in bowl and
turn to butter top. Cover with a damp towel and let rise in warm
place until doubled in bulk, about 45 to 60 minutes. Punch down
dough. Let rest 10 minutes. Shape into 2 loaves. Grease two 9″ pans.
Place one loaf in each pan, seam side down. Cover and let rise again
until slighly rounded above top of pan, about 30 to 40 minutes.
Preheat oven to 375. Bake 45 to 55 minutes, until deep golden brown.
Remove from oven and brush tops with butter or margarine. Remove from
pans and cool on a wire rack.
Yields
2 loaves