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|Recipe courtesy North Dakota Wheat Commission|
|2 packages active dry yeast
2 1/4 cups warm water (105-115 degrees,) divided
3 tablespoons sugar
1/3 cup instant dry milk
1 tablespoon salt
2 tablespoons oil
6 - 6 1/2 cups bread flour
Butter or margarine, softened
|In large bowl, dissolve yeast in 1/2 cup water. Stir in 1 3/4 cups water, sugar, dry milk, salt, oil and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 12-15 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide into halves. Roll each half into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf.
Place seam sides down in two greased loaf pans (9 x 5 x 3 inches). Brush lightly with butter. Let rise until double, 50-60 minutes.
Preheat oven to 450 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 10 minutes; reduce heat to 350 degrees and bake 30-35 minutes until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with butter; cool on wire rack.
|With 16 slices per loaf, one serving provides 108 calories, 3g protein, 21g carbohydrates, 1g fat, 0.8g dietary fiber, 0mg cholesterol, 204mg sodium.|