Title: White Bread
Categories: None
Yield: 2 Servings

--------------------------------NORMA WRENN--------------------------------
5 1/2 c Unsifted flour; up to 6-1/2
3 tb Sugar
2 ts Salt
1 pk Dry yeast
1 1/2 c Water
1/2 c Milk
3 tb Margarine

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved
dry yeast. Combine water, milk and margarine in a saucepan. HJeat over low
heat until liquids are warm. (Margarine does not need to melt)> Gradually
add to dry ingredients and beat 2 minutes at medium speed of electric mixer
scraping bowl occasionally. Add 3/4 cup flour or enough flour to make a
thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly
floured board: knead until smooth and elastic, about 9-10 minutes. Place in
greased bowl, turning to greast top. Cover; let rise in warm place, free
from draft until doubled in bulk, about 1 hour. Punch dough down; turn out
onto lightly floured board. Cover; let rest 15 minutes. Divide dough in
half and shape into loaves. Place in 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch
loaf pans. Cover; let rise in warm place free from draft, until doubled in
bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 20-25 minutes
or until done. Remove from pans and cool on wire racks. Source: Taylor
County Extension Homemaker Clubs Elsie Watters
Posted to MC-Recipe Digest by "M. Hicks" on Feb
12, 1998