Ethereal Air Bread II

Ethereal Air Bread II No. 3340 Yields 2 Loaves

2 Tbls Active Dry Yeast 1/4 Cup Honey
1 tsp Diastatic Malt Powder 2 LARGE Egg Whites, Beaten
6 Cups All Purpose Flour Lightly
1 Tbls Salt 1 Cup All Purpose Flour
2 Cups Skim Milk 1 Cup Flour
1/4 Cup Vegetable Oil

Combine the yeast, malt powder, first measure of flour and salt.
Heat the milk, vegetable oil and honey to 120 degrees (the liquid will just
begin to feel hot).
Pour the liquid ingredients into the dry ingredients.
Add the lightly beaten egg whites.
Add the second measure of flour.
Stir until the dough forms a shaggy mass.
Turn out onto a lightly floured board.
Knead, adding as much of the third measure of flour as needed, until the dough
forms a smooth ball.
Place the dough in a lightly oiled bowl, turning the dough to coat it with
oil.
Cover with a damp towel.
Place in a warm spot.
Let rise until doubled (about 1 1/2 hours).
Punch the dough down.
Turn out onto a lightly floured board.
Knead to expel air bubbles.
Preheat the oven to 375 degrees.
Grease the 8 1/2" x 4 1/2" bread pans.
Divide the dough into the number of parts as there are loaves to be made.
Roll each piece into a rectangle the same length as the bread pans and 1/4 "
thick.
Roll the dough the long way.
Place each piece of dough into a bread pan.
Cover each with a damp towel.
Place in a warm spot until the loaves are about 1" above the tops of the pans
(30-45 minutes).
Bake until the loaves are well browned and the bottoms sound hollow when
thumped (35-45 minutes).
Cool on a rack.