COUNTRY CRUST BREAD

2 packages active dry yeast
2 cups warm water (105 to 115°)
1/2 cup sugar
1 tablespoon salt
2 eggs
1/4 cup vegetable oil
6 to 6-1/2 cups all-purpose flour *
Vegetable oil
Margarine or butter, softened

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, 1/4 cup oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves.
Roll each half into rectangle, 18x9 inches. Roll up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. place loaf seam side down in greased loaf pan, 9x5x3 inches. Brush with oil. Let rise until double, about 1 hour.
Heat oven to 375 degrees~ Bake until loaves are deep golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from pans. Brush with margarine; cool on wire rack.

2 loaves (20 slices each).

*If using self-rising flour. omit salt.

Do-ahead Tip: After placing in greased bowl and turning greased side up, dough can be covered and refrigerated 3 to 4 days.