This recipe was clipped from the magazine The WORKBASKET and published in 1986. Recipe is typed below along with a scanned copy.
Country Crust White Bread
2 packages yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs
1/4 cup salad oil
6-6 1/2 cups flour
Butter, softened
Dissolve yeast in water. Stir together sugar, salt, eggs, oil and 3 cups flour, beat until smooth. Add mixture to yeast. Mix in remaining flour, knead 8 to 10 minutes. Place in greased bowl, turn greased side up. Let rise until double, about 1 hour. Punch down, divide in half. Roll out each half into 18 x 9 inch rectangle. Roll up, beginning at short side, press each end to seal, fold ends under. Place in greased 9 x 5 x 3 inch pan, bush loaves with salad oil. Let rise until double, about 1 hour. Bake on lowest rack of oven at 350° to 375° for 30 to 35 minutes or until top is golden brown and loaves sound hollow when tapped. Brush with butter. Remove from pans and cool on wire rack.