Serves: 5
Total Calories: 553
Yield: 2 Large Loaves

1 tablespoon (1 packet) active dry yeast
1 tablespoon sugar
2/3 cup nonfat dry milk powder
2 cups lukewarm water
1 tablespoon salt
3 tablespoons vegetable oil
5-6 cups white unbleached flour

1. Place the yeast, sugar, milk powder, and water in a dishpan or large bowl and stir with a wooden spoon. Add the salt, oil, and 3 cups of flour. Beat with the spoon for 2 minutes.

2. Add 2 more cups of flour, stir in as much as you can, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 8 to10 minutes, or until the dough feels smooth and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside.

4. Punch down the risen dough and form into a ball. Cut in half, knead for a minute or so, and pat each half into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise for 30 minutes, or until doubled in bulk (the loaves will just about reach the top of the pans).

5. Cut two or more 1/2-inch-deep slashes across the top of each risen loaf. For a crisp crust, brush with cold water; for a soft crust, brush with a little soft butter or oil. Place in a preheated 400°F oven and bake for about 35 minutes, or until the loaves are browned and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

VARIATIONS
Unless otherwise noted, all additions to this recipe should be made before the dough is kneaded. If you make a late decision, knead in the extra ingredients just before shaping the loaves, and make sure they are well distributed.

*Dill Bread: Add 4 tablespoons fresh chopped dill, or 2 tablespoons dried.
*Mixed Herb Bread: Add 1 teaspoon each of dried basil, thyme, and oregano. You can also use 1 tablespoon of any one herb if you prefer.
*Orange-Nut Bread: Omit the milk powder and warm water, and substitute 2 cups lukewarm orange juice. Add 1 cup seedless raisins or currants, and 1/2 cup chopped walnuts or pecans.
*Light Rye Bread: Substitute 2 cups rye flour for 2 cups of the white flour.
*Cinnamon-Raisin Bread: Add 1 cup seedless raisins and 2 teaspoons cinnamon. For slightly sweeter bread, increase the sugar to 1/4 cup.
*Cheese Bread: Omit the sugar. Add 1 extra tablespoon oil (a total of 4) and 1 cup grated or shredded Cheddar or Gruyère cheese. You can also make this bread using all or part grated Parmesan. Bake at 375°F, and check for doneness after 30 minutes.
*Light Wheat Germ Bread: Add 1 cup wheat germ before adding any flour.

Nutritional Facts:

Serves: 5
Total Calories: 553
Calories from Fat: 72

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic White Bread
English Cottage Bread
French Bread
French Bread-C'est Magnifique!
Green Bread
Tomato-Basil Bread
Cuban Bread
Roadside Potato Bread
Caraway Potato Bread
Semolina Bread
Challah
Rosemary-Olive Oil Bread