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1
Combine flours.
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2
In a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
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3
Combine milk, water and margarine in saucepan.
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4
Heat over low heat until liquids are very warm (120u00b0 to 130u00b0).
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5
Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
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6
Add 1 cup flour mixture.
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7
Beat at high speed 2 minutes, scraping bowl occasionally.
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8
Stir in additional flour to make a stiff dough.
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9
Turn onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel.
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10
Let rest 20 minutes. Divide dough in half.
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11
Roll each half into 14 x 9-inch rectangle. Shape into loaves.
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12
Place in 2 greased 9 x 5 x 3-inch loaf pans. Brush with oil and cover with plastic wrap.
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13
Refrigerate 2 to 24 hours.
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14
When ready to bake, remove from the refrigerator.
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15
Uncover dough carefully.
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16
Let stand at room temperature 10 minutes.
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17
With toothpick, puncture any gas bubbles that may have formed.
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18
Bake at 400u00b0 for 40 minutes or until done.
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19
Remove from pans and cool on wire racks.
