White Bread

White Bread by Christie Mabey

½ C warm water
2 T yeast
1 T sugar
In a small bowl, soften yeast by sprinkling yeast into half cup warm water intermingled with sugar sprinkles. Stir and set aside to grow (5 minutes).

2 C flour 3 ½ C hot tap water
½ C dry milk (optional) ¼ C oil
1 T salt ¼ C honey
½ C brown sugar 6-7 C flour

In a mixing bowl stir together 2 C flour, dry milk, salt, and brown sugar. Mix in hot water, oil and honey. Add in yeast. Mix in 5 C of flour one cup at a time, then add additional flour by the ½ of a cup until dough leaves sides of bowl and comes to a ball. Remove dough from bowl and put in a teaspoon of oil in bottom of bowl. Roll dough ball in oil and cover with a cloth, let rise for about 1 hour, or until double in bulk. Punch down and form into loaves (4 standard loaves, 36 large cinnamon rolls). Rise a second time for 30 min. and bake at 350 for 30 minutes. Turn out of pans, cool.