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1
Sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
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2
Leave for 10 minutes until yeast is foamy.
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3
In a mixing bowl, combine remaining sugar, salt, 5 tablespoons margarine, and boiling water.
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4
Stir until sugar and margarine is completely dissolved.
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5
Stir in yeast mixture.
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6
Add flour and mix with a wooden spoon until dough becomes difficult to stir.
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7
Knead in remaining flour.
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8
Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
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9
Put dough in a clean, oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until nearly doubled in volume.
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10
Punch down dough, knead it briefly in bowl, cover, and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
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11
Generously rub a deep 2-quart baking dish with margarine or butter.
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12
Divide dough into 8 pieces.
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13
With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 1/8 inch thick.
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14
Spread with about 2 teaspoons of butter or margarine.
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15
Roll up like a jelly roll.
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16
Flatten resulting roll by tapping it with your knuckles and spread it with about 1 teaspoon butter, then roll up a spiral and place it in baking dish so that spiral design faces up.
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17
Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish.
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18
If any margarine or butter remains, put it in small pieces on top.
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19
Cover with greased paper or foil placed on surface of dough and with a tight lid.
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20
Preheat oven to 225 degrees.
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21
Bake 3 hours or until golden brown.
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22
Turn out onto a plate, then reverse onto another plate and put back into baking dish, so it is now upside down.
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23
Cover and bake another hour; or reduce oven temperature to 200 degrees and bake overnight.
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24
(Bread can be baked ahead and reheated in its covered baking dish for about 45 minutes in a 225 degree oven.) Serve warm.
