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5 1/2 to 6 1/2 c. flour, unsifted
3 Tbsp. sugar
2 tsp. salt
1 pkg. active dry yeast or 1 Tbsp.
1 1/2 c. water
1/2 c. milk
3 Tbsp. margarine

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast.
Combine water, milk and margarine in a saucepan. Heat over low
heat till warm (margarine does not need to melt). Gradually add to
dry ingredients and beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 3/4 cup flour or enough to
make a thicker batter. Beat at high speed 2 minutes, scraping bowl.
Stir in enough flour to make a soft dough. Turn onto a lightly
floured board; knead till smooth and elastic, 8 to 10 minutes.
Place in a greased bowl, turning to grease top. Cover and let rise
in warm place, free from draft, till double in bulk, about 1 hour.
Punch down. Turn onto a lightly floured board. Cover and let rest
15 minutes.

Divide dough in half and form loaves. Place in 2 greased loaf pans;
cover and let rise in warm place til double in bulk, about 1 hour.
Bake in hot oven (400 degrees) about 25 to 30 minutes, or till done.
Remove from pans and cool on wire racks. Yield: 2 loaves.

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