Ann's Bread Thanks to Lexie Yield: 5 loaves This recipe was passed down from Lexie's grandmother. 1 can evaporated milk 2 cans hot water ½ cup canola oil ½ cup honey 2-3 Tbsp. sugar 1-2 Tbsp. salt ⅓ cup Wheatena cooked with water Appoximately 5 lbs high gluten (preferably over 14% protein) flour 2 packets of dry regular yeast, activated in ½ cup warm water for about 10 minutes Stir together the evaporated milk, hot water, canola oil, surgar and salt. Add the Weatena and stir. Once the mixture is no longer too hot to kill the yeast add the activated yeast. Whisk in several cups of flour to mixture, changing to a spoon once moisture is too thick to whisk any longer. Once it's too thick to stir then knead in the rest of the flour until it's too thick to absorb more flour. Knead for 10 minutes. Place in a buttered bowl and cover with Seran Wrap for 2 hours. Punch down after 2 hours and let rise again for another 30 minutes and punch down again. Cut into 5 equal parts and squeeze the air holes out as best you can. Shape into loaves and place in buttered bread pans. Let rise for another 40 minutes. Paint with egg whites and sprinkle with toasted sesame seeds. Bake in oven at 400o for 10 minutes. Turn the temperature down to 350o and bake for another 20 minutes until golden brown.

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