Grandmother'S White Bread

• 1 pkg. yeast
• 1/2 c. very warm water
• 3 Tbsp. sugar
• 2 c. milk
• 2 Tbsp. margarine
• 1 Tbsp. salt (less may be used)
• 6 or 7 c. unbleached flour or 7 or 8 c. all-purpose flour

1. Sprinkle yeast into very warm water; stir in 1/2 teaspoon of the sugar.
2. Stir until dissolved and let double in volume. Combine remaining sugar, milk, margarine and salt; heat just until margarine melts.
3. Pour into a large bowl; cool to lukewarm.
4. Stir in yeast.
5. Gradually stir in enough flour to make a soft dough. Turn out onto a floured surface.
6. Knead until smooth and elastic, adding flour as needed.
7. Place in a greased bowl.
8. Turn to bring greased side up.
9. Cover and set in a warm, draft free place to rise to double in bulk.
10. Punch down.
11. Knead a few times, cut in half.
12. Let rest, covered, for 10 minutes.
13. Shape into 2 loaves. Place in 2 greased 9 x 5 x 3-inch pans.
14. Cover and let rise again. Bake at 400u0b0 for 40 minutes or until loaves are lightly browned and sound hollow when tapped.

yeast, very warm water, sugar, milk, margarine, salt, unbleached flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220096 (may not work)