MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Loaf Bread
 Categories: Bread
      Yield: 4 Loaves
 
     10 c  Flour; up to 12 c *
    1/2 c  Butter; melted
      2 tb Yeast
      1 qt Dry milk packet
    1/4 c  Sugar **
      4 c  Water; warm
      1 tb Salt
 
  In a large bowl, combine 6 cups flour, yeast, sugar, salt and dry
  milk. Add butter and water and beat on low speed with and electric
  mixer for 1/2 minute to combine ingredients. Beat on high for 3
  minutes.
  
  By hand with a wooden spoon, mix in enough remaining flour to make a
  soft dough. When the mixture forms a ball and breaks away from the
  sides of the bowl, turn it out onto a floured board and dust lightly
  with flour. Knead until the dough is smooth and elastic,
  approximately 10 minutes.
  
  Place the dough in a greased bowl and turn to coat the surface. Cover
  the bowl lightly and set it in a warm, draft-free place to rise until
  doubled in bulk, about 1 to 2 hours.
  
  Punch down the dough and divide into loaves and place in greased pans
  to rise again until almost double in bulk.
  
  Heat oven to 375°F and bake for 30 to 35 minutes, or until nicely
  browned and loaves sound hollow when tapped with a wooden spoon.
  
  * NOTE: The best flour to use is hard-wheat flour, but you can vary
  the bread by using any of the following milled grains for part of the
  flour: all-purpose flour, whole wheat flour, graham flour, rolled
  oats, cracked wheat, barley flour, rye flour, brown rice flour, or
  cooked whole wheat berries.
  
  ** NOTE: Another way to vary the flavor is to use alternate sweeteners
  instead of sugar, like brown sugar, molasses, or honey. Even dried
  fruits make an excellent sweetener if ground into a paste before
  mixing into the dough.
  
  Recipe by Nancy C.
 
MMMMM