3 tablespoons canola oil
3 tablespoons vegetable oil
2 eggs, beaten
1 teaspoon active dry yeast
1/2 teaspoon salt
2 1/2 cups whole milk
2 tablespoons margarine
Heat oil in a large saucepan. Bring to a boil, stirring constantly. Boil 2 minutes. Remove from heat. Stir in eggs, salt, milk and margarine. Cover, reduce heat to medium-low, and cook, stirring constantly, for 10 minutes.
When everything has bubbled into a smaller bowl, stir the whole milk mixture with the egg mixture; pour over the loaf and let stand for 5 minutes in a warm place. Cover and allow to cool. Transfer into loaves and refrigerate overnight.