I have had this recipe for 17 years! When I took Home Economic’s way back in 1993 this was my favorite recipe. I have always loved to cook and try new recipes. I remember trying to cook in my moms microwave as a little girl. I always wanted an easy bake oven, but I never had one.
This recipe makes a wonderful, soft loaf of bread every time. If you are scared of using yeast, this is the recipe for you! The nice thing about this recipe is that it has to be refrigerated before baking. You can assemble it and bake it in a couple of days. Try it, this recipe won’t let you down.
Basic Loaf Bread
Source: My Home Ec Class
3 1/4 cups flour
1 package yeast (I purchase my yeast in bulk, 2 1/4 teaspoons = 1 package of yeast)
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons margarine
1 cup + 2 tablespoons really warm tap water
*Sift flour, and place in a separate bowl. Combine 1 cup flour, undissolved yeast, sugar, and salt. Stir until combined.
*Add softened margarine to flour combination. Next, add warm water. Beat with a mixer on medium speed for 2 minutes.
*Add 1 cup more flour and beat on high for 1 minute. Stir in enough flour for dough to pull away from the sides of the bowl.
*Place dough on floured surface and knead for 5 minutes.
*Cover with plastic wrap and a clean towel. Let rest for 15-20 minutes. Punch loaf down.
*Shape bread into a loaf shape and place in a greased loaf pan. Poke holes across top of bread.
*Brush loaf with cooking oil. Cover with plastic wrap and refrigerate 2-48 hours.
*Let stand 10 minutes before baking. Bake at 400 degrees for 35-40 minutes. Brush with butter when bread comes out of the oven.