This recipe was the first bread recipe I made 20 years ago & I just baked another batch Monday. It's easy for a beginner who may be unsure of herself. Actually, baking bread is quite easy & enjoyable!!

COOL RISE WHITE BREAD (From 1968 Robin Hood Flour & Fleischmann's Yeast)
5 1/2 to 6 1/2 cups flour (I use bread flour, but you can make it w/all-purpose)
2 Tbs sugar
2 pkgs. active dry yeast
1/4 cup margarine
2 1/4 cups very hot water
1 Tbs salt

1. Mix undissolved yeast with 2 cups of flour, sugar, and salt in a large bowl. Add margarine, then very hot tap water.
2. Beat 2 minutes at medium speed. Add 1 cup flour. Beat at high speed until thick and elastic, 1 minute with table-model mixer, 2 minutes hand mixer.
3. Stir in remaining flour gradually, add enough to make a soft dough which leaves the sides of the bowl. Turn onto the floured board. Knead until smooth & springy, about 5-10 min.
4. Cover with plastic wrap, then towel. Let rest 20 minutes on the board.
5. Punch dough down. Divide in half. Roll each half into a 8X12 inch rectangle of uniform thickness. Break any bubbles with rolling pin.
6. Shape into loaves beginning with the upper 8-inch side, rolling towards you. Seal with thumbs. Fold sealed ends under.
7. Place seam-side down into the center of greased 8 1/2X4 1/2X2 5/8 inch loaf pans. Brush lightly with oil. Cover loosely with oiled wax paper, then plastic wrap.
8. Refrigerate 2-24 hours. Remove. Uncover. Let stand 10 minutes. Puncture any large bubble, carefully just before baking. Bake at 400 degrees for 30-40 minutes. Remove from pans immediately. Brush with margarine or butter. Cool on racks.
**This recipe is nice, you don't have to dissolve the yeast and you can bake a loaf that evening for supper or in the morning for breakfast. Enjoy!!