-
1
Mix flours together.
-
2
In a large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
-
3
Combine milk, water and margarine in a sauce pan.
-
4
Heat over low heat until liquids are very warm (120-130F), margarine does not need to melt.
-
5
Gradually add warm liquids to dry ingredients and beat mixture at medium speed of mixer for 2 minutes, scraping bowl occasionally.
-
6
Add 1 cup flour to mixture.
-
7
Beat at high speed for 2 minutes, scraping bowl occasionally.
-
8
Stir in enough additional flour mixture to make a stiff dough.
-
9
Turn dough onto a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
-
10
Cover dough with plastic wrap, then a towel, and let dough rest for 20 minutes.
-
11
Divide dough in half.
-
12
Roll each half into a 14 x 9-inch rectangle.
-
13
Starting at the 9-inch end, roll dough up like a jelly roll.
-
14
Place each roll into a greased 9 x 5 x 3-inch loaf pan.
-
15
Brush loaves with peanut oil and cover with plastic wrap.
-
16
Refrigerate dough for 2 to 24 hours.
-
17
When ready to bake, remove from refrigerator and carefully remove plastic wrap.
-
18
Let pans stand at room temperature for 10 minutes.
-
19
Using a greased toothpick or skewer, puncture any gas bubbles that may have formed.
-
20
Bake in a preheated 400F oven for about 40 minutes, or until done.
-
21
Remove bread from pans and cool on wire racks.
