Esther’s White Bread

4 C. lukewarm water
1/4 C. sugar
1/2 C. oil
1 T. salt
1 T. yeast
6-8 C. flour


Knead until soft and elastic.
The longer you knead, the better your bread will be!
Cover and let rise in a warm place. Roll out and place in pans. Bake at 400 for 30 minutes.
Yields 3 loaves.

Esther’s Raisin Bread

Touch Bread