Whole Wheat White Bread

Directions

1. Preheat oven to 325 degrees. Dissolve yeast and sugar in hot water. Set aside. Combine flour, sugar, salt, and dry lowfat milk in a very large bowl. Add in yeast mix, stirring well. Stir in oil, molasses, and Large eggs to make a soft dough. Dough will be slightly sticky. Turn the soft dough out on a heavily floured surface. Knead till smooth and elastic (about 8-10 min). Place dough in a well greased bowl, turning to grease top. Cover and let rise in a hot place (85 degrees) free from drafts for about 1 hour or possibly till doubled in bulk. Punch dough down. Cover and let rise again in a hot place, free from drafts for about 1 hour or possibly till doubled again. Punch dough down and divide and shape into 4 loaves. Place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise in a hot place, free from drafts for 45 min or possibly till doubled in bulk. Bake for 20 min. Reduce heat to 325 degrees. Bake 15 min or possibly till loaves sound hollow when tapped.
2. Note: Wrap any leftover in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350 degrees for 30 min or possibly till warm. Yield: 4 loaves.