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Everlasting Bread

Yield 3 loaves


  • 1 package dry yeast
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 1/2 cup lukewarm water (105° to 115°)
  • 4 cups milk, scalded and cooled to lukewarm ( 105° to 115°)
  • 1 cup vegetable oil
  • 2 teaspoons baking powder
  • 1 tablespoon plus 2 teaspoons salt
  • 11 cups all-purpose flour, divided

How to Make It

  1. Dissolve yeast and 1 teaspoon sugar in water, stirring well; let stand 5 minutes.

  2. Combine yeast, remaining sugar, milk, oil, baking powder, and salt in a large mixing bowl; mix well. Stir in 2 cups flour. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  3. Stir dough mixture; add enough remaining flour to make a stiff dough. Turn dough out onto a heavily floured surface; knead 8 minutes or until smooth and elastic.

  4. Place in a large, well-greased bowl, turning to grease top. Cover and refrigerate overnight.

  5. Divide dough into three equal portions; shape each into a loaf. Place in 3 greased 9- x 5- x 3- inch loaf pans. Cover and repeat rising procedure 1 1/2 hours or until doubled in bulk.

  6. Bake at 350° for 50 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Slice and serve.

  7. Note: All or portions of the dough may be kept covered and refrigerated 4 to 5 days.

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