Bread
2 Envelopes dry yeast
1/3 c Wheat germ
1/4 c Sugar
1 tb Salt
6 (up to) 7 c Flour
1 cn (small) evaporated milk
1/4 c Oil
2 Eggs
DIRECTIONS:
Add enough water to milk to make 2 cups liquid. Heat liquid & oil a little warmer than lukewarm. In large mixing bowl mix first 4 ingredients & 3 cups flour. Add to this the heated milk & oil. Mix well. Add eggs, one at a time. Add enough flour to make firm dough. Turn out onto floured surface & knead until dough is supple (smooth & no longer sticky), adding a little flour as necessary. Put in greased bowl. Cover & let rise in warm place until double in bulk (about 45 mintues). Punch down & let rest while you grease 2 loaf pans. Form into 2 loaves & let rise again until double in bulk. Bake for 45 minutes at 350. Cover loosely with foil the last 20 minutes of baking time to insure a nice, even brown. For a soft crust, brush lightly with melted butter when bread is done.