MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moist Bread
 Categories: Breads
      Yield: 2 Loaves
 
  2 1/4 ts Yeast
  1 1/2 c  Water; warm
    1/4 c  Sugar
      2 tb Butter
      2 ts Salt
      5 c  Flour
 
  Combine yeast, 1/2 c warm water and the sugar in a large bowl; stir
  until the yeast is dissolved. Let stand until mixture is foamy, about
  10 minutes.
  
  Stir remaining warm water, the oil and salt into yeast mixture.
  
  Whisk together 4 c flour. Reserve 1 c flour for later.
  
  Make a well in the center of the flour mixture. Add half of the yeast
  liquid to the well; stir into the flour mixture to blend. Stir in the
  remaining yeast liquid until a rough mass is formed.
  
  Turn dough out on floured surface; this is a very soft dough. Knead
  until smooth and elastic, about 5 minutes, adding as much flour as
  needed to prevent sticking. I used 1 c more flour for a total of 5 c.
  
  Place dough in lightly oiled bowl; turn dough in bowl so all sides are
  coated. Cover bowl with towel or lightly greased waxed paper. Let
  rise in a warm place, away from drafts, for 45 - 50 minutes or until
  dough doubles in volume.
  
  Grease two medium sized loaf pans.
  
  Punch dough down. Turn out the dough onto a lightly floured surface.
  Knead lightly. Divide in half. Place one portion in each of the
  prepared pans. Cover with a damp towel or lightly greased waxed
  paper. Let rise in warm place, away from drafts, until doubled in
  volume, for 30 - 45 minutes.
  
  To bake, heat oven to 400 F. Bake bread for 25 minutes or until hollow
  sounding when lightly tapped. Turn loaves out onto wire racks and let
  cool completely.
  
  Based on "Favorite Homemade Bread", from Family Circle, 10/7/97
  
  Recipe by Ben C.
 
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