INGREDIENTS

INSTRUCTIONS

With standard mixing attachment, thoroughly combine all dry
ingredients except yeast into large mixing bowl. Add butter (or
shortening) and combine. Add yeast and combine thoroughly. Add water
and mix only until dough starts to form a ball and mixer begins to
labor a bit -- approximately 10-20 seconds.  Attach dough hook to mixer
and knead dough for approximately 7-9  minutes. Remove dough to greased
glass container; cover loosely with  tea towel or plastic wrap. Set in
a warm, draft-free location until  doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into  loaves
and place in lightly greased (I use Pam cooking spray) loaf  pans.
Cover loosely with tea towel or plastic wrap; place in warm,
draft-free location until dough reaches the top of the loaf pans.
Preheat oven to 500F while dough is rising in loaf pans.  Turn heat
down to 375 (or 325 if using convection); immediately  uncover loaves
and place into oven for 25 minutes. Remove loaves from  pans and place
back into oven, baking for approximately 20 additional  minutes, or
until crusts are nicely browned and loaves test done.  Remove to
cooling racks. As soon as loaves are removed from oven,  melt butter
over low heat and brush lightly over crusts for softer  crust.  Allow
loaves to cool for at least 60 minutes before slicing. If  freezing
loaves for later use, cool thoroughly (about 2 hours).  This recipe
yields an extremely fluffy, airy loaf with a very pleasant  texture
which is perfect for making toast and sandwiches. Posted to  Digest
bread-bakers.v097.n022 by "Joan Mathew" <cmathew@iadfw.net> on  Mar 10,
1997

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