Country Crust Bread Recipe




 Active dry yeast2 Tablespoon (2 Packages)
 Warm water2 Cup (32 tbs) (105 To 115°)
 Sugar1⁄2 Cup (8 tbs)
 Salt1 Tablespoon
 Vegetable oil1⁄4 Cup (4 tbs)
 All purpose flour6 1⁄2 Cup (104 tbs) (Gold Medal)
 Vegetable oil/Margarine/butter, softened1


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, 18x9 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 x 5 x 3 inches.
Brush with oil.
Let rise until double, about 1 hour.
Heat oven to 375°.
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.