Best Ever Bread

Submitted by Marilyn McOwen

3 c. hot water               1/3 c. oil
1 c. evaporated milk    2/3 c. honey or 2/3 c. sugar

2 T. salt (scant)            12 c. flour

2 eggs, slightly             3 pkgs. Dry yeast or 2 heaping T. of yeast

beaten                           
 

Dissolve yeast in ½ cup warm water.  If you add a little sugar (about one T.) it will rise faster.
Set aside.

Mix in large pot or bowl: hot water, honey, oil and eggs.   Add yeast, then salt.  Stir in half of flour, then stir in remaining flour.  Sprinkle in one more cup of flour.

Continue kneading until elastic (about 5 to 7 minutes).  Let set in covered glass bowl until double in size (about 2 hours). Punch down and let rise again (about 1 hour). Form into four loaves and let rise in bread pans (about 1 hour.)

Bake at 350 degrees for 35 minutes or until done.

Butter tops to keep soft.  When forming into rolls, be sure to knead out air pockets or holes.  If using wheat flour instead of white, add ½ c. water as wheat flour is heavier.