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5 1/2 to 6 1/2 c. all-purpose
2 pkg. active dry yeast
2 Tbsp. sugar
1 1/2 tsp. salt
1/4 c. soft margarine (1/2
2 1/4 c. hot tap water

Combine 2 cups flour, undissolved yeast, sugar and salt
in a large bowl. Stir well to blend. Add soft margarine. Add
hot tap water to ingredients in bowl at once. Beat with
electric mixer at medium speed for 2 minutes. Scrape sides of
bowl occasionally. Add 1 cup more flour. Beat with electric
mixer at high speed for 1 minute or until thick and elastic.
Scrape side of bowl occasionally. Stir in just enough remain-
ing flour to make a soft dough that leaves the sides of the
bowl. Turn onto a floured board. Round up in a ball. Knead 5
to 10 minutes or until dough is smooth and elastic. Cover with
bowl. Let rest for 20 minutes. Punch down.
For Loaves: Divide dough into 2 equal portions. Shape
into loaves. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf
pans. Brush surface of dough with salad oil or margarine.
Cover loosely with wax paper, brushed with oil.
For Rolls: Shape into rolls (desired size) and place in
a 13 x 9 x 2-inch pan or 2 (8 x 8-inch) pans. Can also be made
into cloverleaf rolls and placed in muffin tins. Brush surface
of dough with salad oil or margarine. Cover loosely with wax
paper, brushed with oil. Refrigerate 2 to 24 hours at moder-
ately cold setting. When ready to bake, remove from refrigera-
tor and uncover. Let stand 10 minutes while preheating oven.
Puncture any surface bubbles with an oiled toothpick just
before baking. Bake at 400 degrees for 35 to 40 minutes (for loaves),
375 degrees for 20 to 25 minutes (for rolls). Remove from pans
immediately. Brush top crust with margarine if desired. Cool
on rack.

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