BIMINI BREAD
3 pkgs. yeast
3/4 c. powdered milk
1 c. sugar
3/4 c. Crisco oil
3 eggs
1/2 tsp. salt
2 1/2 c. warm water
5 lbs. bread flour (or less - see note)
Warm large bowl - add 1/2 cup water (110 degrees) dissolve yeast - leave 3 or 4 minutes until starts to work.
Mix in dry milk, sugar, oil, salt and eggs. Add 2 cups warm water and flour a little at a time while stirring.
When mixture leaves sides of pan remove to floured surface and knead until soft and pliable (approximately 10
minutes). Put in greased pan to raise to double in size (approximately 2 hours). When double in size, turn out
on floured surface, punch down and knead until air is out. Let rest 10 minutes, then cut in 7 pieces - make
loaves of each piece and either place in greased bread pans or freeform and put on cookie sheet covered with
cornmeal 3 inches apart - let raise again - then bake in 350 degree oven for 30 minutes or until when thumped,
sounds hollows. *Note - only use as much flour needed to make nice soft workable dough.