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White Bread
Yield: 2 loaves

6 c all purpose flour
3 tb sugar
2 1/4 ts salt
2 tb active dry yeast
2 1/4 c water
3 tb margarine or butter

In a large bowl, combine 2 cups flour, sugar, salt and yeast, blend
well. In a small saucepan, heat water and margarine until warm.
Add warm liquid to flour mixture. Blend at low speed until moistened,
beat 3 minutes at medium speed. Stir in an additional 2-1/2 to 3
cups flour until dough pulls cleanly away from sides of bowl.

On a floured surface, knead in 1/2 to 1 cup flour until dough is
smooth and elastic, about 5 minutes. Place dough in greased bowl,
cover loosely with plastic wrap and cloth towel. Place bowl in pan
of warm water (about 95 F), let rise 15 minutes. Or if using rapid
yeast, let bowl stand in a warm place for 15 minutes.

Grease cookie sheet. Punch down dough several times to remove all
air bubbles. Divide dough into 2 parts, shape into round balls.
PLace on greased cookie sheet. With a sharp knife, slash 1/4-inch
deep lattice design on top of each loaf. Cover, let rise in warm
place 15 minutes. Heat oven to 400 F. Uncover dough. Bake 20 to
30 minutes or until loaves sound hollow when lightly tapped.
Immediately remove from cookie sheet, cool on wire racks.

Yield: 2 (16-slice) loaves

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