In a large bowl, thoroughly mix 2 cups of flour, the sugar, the salt, and the undissolved yeast.
In a saucepan, combine milk, water, and margarine until liquids are warm. Gradually add mixture to dry ingredients and beat for 2 minutes at medium speed of an electric mixture, scraping the bowl occasionally.
Add 3/4 cup of flour or enough of the flour to make a thick batter. Mix on high speed for 2 minutes, scraping the bowl occasionally. Continue to add flour, 1 cup at a time, until dough becomes soft. You may not use all the flour indicated in the recipe.
Turn out on a lightly floured board, knead until smooth and elastic....approximately 8-10 minutes. Place in a large oiled bowl, turning the dough until all all the dough is coated in oil. Cover and let rise in a warm, draft-free place until it doubles in size. This should take about 1 hour.
Punch dough down and turn out on a slightly floured board. Cover and let the dough rest for about 15 minutes. Divide dough in half and shape into loaves. Place in 2 oiled loaf pans(8 1/2 x 4 1/2 x 2 1/2) over and let rise in a warm, draft-free place until it doubles in size. This should take about 1 hour.
Bake in a hot over at 400 degrees for about 20-25 minutes or until done. Loaf will sound hollow when thumped with your finger. Remove from pan and let cool on wire racks. When partially cooled, spread very lightly with margarine. Bread slices best when cooled but never tastes better than while it's still warm......
Originally Submitted
6/24/2013
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