Granny's Bimini Bread

Directions

Soften yeast in ½ cup warm water for 10 minutes. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth.

Add 1⅓ cups warm water and 2 cups of the flour; beat until smooth. Add remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed.

Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands.

With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic.

Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2½ hours.

Punch dough down and fold over edges, pressing until air bubbles are pushed out.

Divide dough into 4 pieces. Form each piece into a loaf or ball. Place in greased 8×4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise until double in size, about 1 hour.

Bake in a preheated 350℉ (180℃) F oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for future use.