Combine 2 cups flour, sugar, salt, and undissolved yeast in a large bowl. Stir well. Add softened margarine. Add the very warm water, right from the tap. Beat with electric mixer at medium speed for 2 minutes. Scrape the bowl onece in a while with your rubber scraper. Add 1 cup more flour. Beat with electric mixer at high speed 1 more minute. Keep scraping the bowl. Stir in the remaining flour with a wooden spoon. Use just enough flour so that the dough leaves the sides of your bowl. (It'll be like putty) Turn the dough out onto a board with a little flour on it.
Kneading- rub a little flour on your hands. Push the dough flat. Pick up the edge away from you and place it over the edge near you. Push the dough away from you with your hands using a rocking, rolling action. Press as you push. With both hads turn the dough part way around on the board. Keep folding, pushing and turning, until dough is smooth and springy, like a rubber ball. This takes from 8-10 minutes. If your dough gets sticky, sprinkle a little flour over it. Leave dough right on the board where you kneaded it. Cover with plastic wrap, then a clean towel. Let rest for 20 minutes. The action of the yeast changes it from a firm, heavy ball to a slightly puffy one. Now its ready to punch down. Carefully remove the towel and plastic wrap. Push your fist into the center of the dough.
Shape the bread- Divide the dough into two parts of similar size. Put a little flour on the board. Take one part and roll it with rolling pin wo it is 12 X 8 inches and uniform thickness. Roll out all bubbles in edges. Roll up the dough toward you tightly beginning with upper 8 inch edge. Seal dough by pinching final seam and ends. Fold sealed ends neatly under loaf. Place this, seam side down, in center of 8 1/2 X 4 1/2 X 2 1/2 inch loaf pan. Make another loaf with other part of dough. Cover the loaves with a clean towel. Put them in a warm place, away from draft, for 45 minutes, while they rise. Start the oven and heat it for 10 minutes. Bake the loaves in a hot oven 400 degrees, about 35-40 minutes, or until loaves sound hollow when tapped. Take them from the pans and cool on wire racks.
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