Verla Brasher'S Bazaar Bread

• 2 c. lukewarm water
• 2 pkg. RapidRise yeast
• 1 c. + 2 Tbsp. sugar, divided
• 5 Tbsp. Wesson oil
• 3 eggs
• 1 tsp. salt
• 2 lb. pkg. plain flour
• 1/4 stick margarine

1. Fill a large mixing bowl with hot water from the faucet and let it sit for a minute or two.
2. Empty, then add 2 cups lukewarm water to the warm bowl.
3. Add 2 tablespoons sugar and yeast; mix well.
4. When dissolved, add the sugar (1 cup), Wesson oil, eggs and salt.
5. Mix well.
6. Add the flour 1/3 at a time and mix after each addition.
7. This should make a fairly thick dough.
8. Cover and let rise until double in bulk.
9. Grease 3 loaf pans.
10. Dip the batter by spoonfuls evenly in the pans.
11. Heat the margarine and spread evenly on top of dough.
12. Let rise until double.
13. Bake in 300u0b0 oven 30 to 45 minutes or until bread leaves the side of the pans and tests done.
14. If it browns too fast, cover with foil after the first 15 to 20 minutes.
15. When done turn out immediately on towel to cool.
16. Some ovens may take longer to cook.

water, rapidrise yeast, wesson oil, eggs, salt, flour, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288774 (may not work)