INGREDIENTS

INSTRUCTIONS

Use loaf pans of anodized aluminum, darkened metal glass for bread with
well-browned crusts.
Shiny cookie sheets or muffin cups produce sweet rolls u tender, golden
brown crusts.
Stagger loaf pans on a lower shelf of the oven so they do not touch sides
of the oven or each other.
The top of each pan should be level with, or slightly above, the middle of
the oven.
If baking round loaves on a cookie sheet, place the sheet on the center
rack.
Doneness is determined by tapping the crust. The loaf will have a hollow
sound when done.
Remove loaves from pans immediately and place on wire racks away from
draft. to cool.
For a shiny, soft crust, brush just-baked loaf with margarine, butter or
shortening.
STORING Bread and rolls can be stored in airtight containers in a cool dry
place for 5 to 7 days. Refrigerate only in hot, humid weather. Breads can
be stored, tightly wrapped in moistureproof or vaporproof material, labeled
and dated, in the freezer for 2 to 3 months. To thaw, let stand wrapped at
room temperature for 2 to 3 hours.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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