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White Bread
Yield: 2 loaves

6 c all purpose flour
3 tbs sugar
1 1/2 tsp salt
2 tbs active dry yeast
2 1/4 c warm water
3 tbs margarine or butter

In a large bowl, combine 2 cups flour, sugar, salt and yeast, blend

In a small suacepan, heat water and margarine until warm. Add warm
liquid to flour mixture. Mix thoroughly. Stir in another 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 or moist cloth towel.

Place bowl in a warm place. Let dough rise until it is 1 1/2 to
2 times original size. Time to rise will vary according to yeast
and ambient temperature.

Grease cookie sheet (or bread pans). Punch down dough several
times to remove all air bubbles and knead dough until smooth and

Divide dough into 2 parts, shape into round balls. Place on greased
cookie sheet (or in bread pans).

With a sharp knife, slash 1/4-inch deep lattice design on top of
each loaf (if using cookie sheets, not necessary if using bread
pans). Cover, let rise in warm place until doubled in size.

Heat oven to 375 F. Uncover dough. Bake 25 to 35 minutes or until
loaves sound hollow when lightly tapped. Immediately remove from
cookie sheet (or pans), cool.


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