4 packages (1/4 ounce each) active dry yeast*
4 cups lukewarm water
1 cup sugar
2 tablespoons salt
4 eggs, beaten
1/2 cup vegetable oil
8 to 11 cups all-purpose flour
*yeast: one 1/4 oz. package = 2-1/4 tsp. of bulk yeast; therefore to make recipe for 4 loaves, you will need 9 tsp. bulk yeast if not using packets.
In a measuring cup, dissolve yeast in water.
Transfer to large mixing bowl; add in sugar, salt, eggs, oil and 6 cups of flour; beat until smooth. (I use my Kitchenaid mixer with the bread hook and it does great on this step.)
Stir in enough remaining flour to form a soft dough.
Turn onto a floured work area; knead until smooth and elastic, about 8 to 10 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.
Transfer dough to floured surface. Using a pastry cutter cut dough into quarters.
Using a floured rolling pin, roll dough into rectangles (the shape does not have to be perfect) and then roll dough towards you to shape into loaves. Place into greased loaf pans with seam side down. (My dough rose very well so I was actually able to get 5 loaves out of this batch.) Deuteronomy 28: 5 "Blessed shall be thy basket and thy store."
Cover and let rise until doubled, about 1 to 1-1/2 hours.
At this point you can brush the tops of the bread with melted butter if you want; which I did.
Bake at 350* for 25 to 30 minutes or until golden brown. Remove from pans. Tap bottom of loaf. If it makes a hollow sound, bread is done. If not, return loaf to pan and bake for a few minutes longer. Cool on wire racks.
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