|Before I could even take this picture someone had taken a couple of slices. But that is what happens when sons come home from college.|
2 Tablespoons yeast (if using instant yeast skip the sponge portion of the instructions and simply add in the next step.)
6-8 cups flour
1/2 cup sugar
1 Tablespoon salt
2 eggs, beaten
1/4 cup oil
2 cubes butter (no substitutes)
Make sponge: 1/2 cup warm water, yeast, 2 cups flour. Let rise for 10 minutes.
Add to this mixture: 2 cups warm water, sugar, salt, eggs, oil. Mix well. Add up to 6 cups flour. Knead for 10-13 minutes. Let dough rise until double. Melt 1 cube butter in each of 2 bundt pans that have been sprayed with an oil spray like Pam. Divide dough in half. Roll dough 1/4" thick. Cut 25 pieces per pan using a Campbell-soup-size can, or use a rotary cutter to make 2-1/2"-3"
squares. Dip both sides of each piece in the butter as you stack them
vertically in bundt pans. Let rise to top of pans. Bake 400° for 20-25