Bulgar Bread

Bulgar Bread Lee Betteridge

2 cups raw bulgar cooked in 7 cups water. Cool well.

½ cup warm water added to 2 TBS dry yeast.

Mix:
1 cup dry milk        2 eggs
½ cup oil              12 cups flour
½ cup sugar
1 1/2-2 TBS salt

Combine yeast with other ingredients. Add bulgar when you have 2-4 cups flour added. Let rise, shape and then let rise in pans. Cook in 350 oven for 35-45 minutes. Love it with chopped walnuts and/or raisins!!