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.

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