2 ¾ - 3 ¼ cup flour 1 tablespoon yeast 1 ¼ cup warm water (110 degrees) ¼ cup dry milk 1 tablespoon sugar 1 ½ teaspoons salt 1 ½ tablespoons margarine (melted) Cooking oil
1. Sprinkle yeast into 1 ¼ cup warm water. 2. Add dry milk, sugar, salt, and melted margarine to the yeast mixture. 4. Stir in 1 cup flour. Beat mixture until smooth (about 1 minute). 5. Stir in remaining flour gradually with a heavy spoon. Use enough flour to make a soft dough which leaves sides of bowl and is tacky. Turn out onto floured countertop. 6. Knead 8-10 minutes or until dough is smooth, elastic, and no longer sticky 8. Let rest for 10 minutes on countertop with bowl placed upside down over top. 9. Place dough smooth-side down on lightly floured board. Roll into an 8x10 inch rectangle of uniform thickness. Roll out all bubbles in outer edges of dough. 10. Roll dough toward you beginning with upper 8-inch. Seal dough with heel of hand or thumbs after each turn. The final seam should be well sealed. 11. Seal ends of loaf by pressing firmly with side of hand to make a thin, sealed strip. Be careful not to tear the dough. 12. Fold sealed ends neatly under loaf. 13. Place in greased 8 ½ x 4 ½ x 5/8-inch pan. Correct pan size is important for best results. 14. Brush surface of dough with oil. Cover pans loosely with oiled plastic wrap.
Day 2: 17. Puncture any surface bubbles which may have formed on dough during refrigeration. 18. Let stand for 10 minutes while preheating oven to 400 degrees. 19. Bake at 400 degrees for 30-40 minutes or until done. Bake on lower oven rack position for best results. 20. Remove from pan immediately onto wire rack. Brush tops with margarine if desired.