Soften yeast in 1/2 cup warm water for 10 minutes. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth. Add 1 1/3 cups warm water and 2 cups of the flour; beat until smooth. Add remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed. Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands. With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic.

Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2 1/2 hours. Punch dough down and fold over edges, pressing until air bubbles are pushed out. Divide dough into 4 pieced. Form each piece into a loaf or ball. Place e in greased 8x4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise until double in size, about 1 hour. Bake in a preheated 350 oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for futureuse.