Instructions: In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well.

Add Hot Roll Mix 1 cup at a time until dough is stiff.

On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny.

Lightly butter bowl.

Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a draft-free place until doubled in bulk, 45 to 60 minutes.

Punch down dough.

Let stand 10 minutes.

Shape into 2 loaves.

Grease two 9" x 5" loaf pans.

Place 1 loaf of dough in each pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 - 40 minutes.

Preheat oven to 350F (175C).

Bake 30 - 40 minutes, until deep golden brown.

Remove from oven and brush tops with butter or margarine, if desired. Remove from pans and cool.

VARIATION
Raisin-Cinnamon Bread-Add 1 cup raisins and 1 to 2 teaspoons ground cinnamon with Hot Roll Mix.

Yield: 2 Loaves

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