Country Crust Bread

Country Crust Bread

Ingredients:
2 packages active dry yeast
2 cups warm water (105º to 115º)
1/2 cup sugar
1 tablespoon salt
2 eggs
1/4 cup vegetable oil
6 cups all-purpose flour* (6 to 6 1/2 cups)

Directions:
Vegetable oil
Margarine or butter -- softened
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt,
eggs, 1/4 cup oil and 3 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, 8
to 10 minutes. Place in greased bowl; turn greased side up. (At this
point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm
place until double, about 1 hour. (Dough is ready if indentation remains
when touched.)
Punch down dough; divide into halves. Roll each half into rectangle, 18 ×
9 inches. Roll up tightly, beginning at 9-inch side. Press with thumbs to
seal after each turn. Pinch edge firmly to seal. Press each end with side
of hand to seal; fold ends under loaf. Place loaf, seam side down, in
greased baking pan, 9 × 5 × 3 inches. Brush with oil. Let rise until
double, about 1 hour.
Heat oven to 375º. Bake until loaves are deep golden brown and sound
hollow when tapped, 30 to 35 minutes. Remove from pans. Brush with
margarine; cool on wire rack.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"2 Loaves"
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