6 1/4 c. unbeached flour or bread flour
2 pkg. dry yeast
2 c. skim milk
3 Tbsp. margaine, melted
1/3 c. sugar
2 tsp. salt
2 eggs, slightly beaten
In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan,
milk, margarine, sugar, and salt just until warm (115 to 120 degrees),
stirring constantly until margarine almost melts. Add liquid to dry
ingredients in mixing bowl along with eggs. Beat at low speed for 1/2
minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
Stir in remaining flour as you can, mixing in with a spoon. Turn out onto a
lightly floured surface. Knead in enough flour to make a stiff dough that
is smooth and elastic (6 to 8 minutes total). Divide dough into thirds.
Shape each portion into loaves or rolls. Store in freezer container with a
double thickness of waxed paper between.