6-7 cups all-purpose flour
2 tablespoons sugar
3
1
⁄
2
teaspoons salt
3 packages active dry
yeast
1
⁄
4
cup butter or
margarine, softened
2 cups very warm water
(120°F to 130°F)
Place 5
1
⁄2 cups flour, sugar, salt, yeast, and butter in
mixer bowl. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 20 seconds.
Gradually add warm water and mix about
1
1
⁄2 minutes longer.
Continuing on Speed 2, add remaining flour, 2 cups
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Cover dough with plastic wrap and a towel. Let rest
20 minutes.
Divide dough in half. Shape each half into a loaf as
directed on page 64. Place in greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-
inch baking pans. Brush each loaf with oil and
cover loosely with plastic wrap. Refrigerate 2 to
12 hours.
When ready to bake, uncover dough carefully. Let
stand at room temperature 10 minutes. Puncture
any gas bubbles which may have formed.
Bake at 400°F for 35 to 40 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 110 cal, 3 g pro, 21 g carb,
2 g fat, 0 mg chol, 251 mg sod.
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