INGREDIENTS

INSTRUCTIONS

POUR THE WARM WATER over the yeast. Stir well, and let stand to dissolve.
Heat the milk, stirring, to the same temperature as the yeast, then pour it
over the dissolved yeast. Add the butter (or shortening or oil), sugar,
salt and 4 cups of the flour. Beat vigorously with a large spoon for at
least 1 minute. Stir in enough of the remaining flour, 1/2 cup at a time,
to make a stiff but not dry dough. Dust the kneading surface with 1/4 cup
of the reserved flour and turn the dough out onto it, cleaning the bowl
completely with a rubber spatula. Knead the dough for 1 minute, sprinkling
extra flour a little at a time as necessary, then let rest for 10 minutes.
Resume kneading for about 6 to 8 minutes more, or until the dough is smooth
and elastic. Put in a lightly greased bowl, cover and let rest in a warm
place to rise for between 1 and 2 hours. When the dough has doubled in
bulk, turn it out onto a lightly floured surface and punch it down for a
minute. Cut dough in half and pat each half into an oval the approximate
length of your bread pan, which should be lightly greased. Put in the pan,
cover with a damp towel and let rise for another 45 minutes to 1 hour.
Preheat the oven to 350F and, when the bread is risen, put it in the oven.
Bake for about 40-to-45 minutes in a glass pan, or 45-to-50 minutes in a
metal pan. Makes 2 Loaves
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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