BASIC LOAF BREAD

In large mixing bowl dissolve 2 pkgs dry yeast and 2 tablespoons sugar in warm water. In small bowl scald milk; stir in 3 tablespoons margarine and 1 1/2 teaspoons salt. Cool to lukewarm and add to yeast mixture. Add 4 cups flour to liquid mixture and beat with electric mixer for 2 minutes or until well blended. Add remaining flour, 1/2 cup at a time until dough forms a ball which cleans the sides of the bowl.
Knead for 8 to 10 minutes until dough is smooth and elastic. Dough will be slightly sticky.
Place in a greased bowl and turn to grease top. Cover with cloth; place in a warm place and let rise until doubled, approximately one hour.
Punch down and let rest for 10 minutes. Punch down again and divide into three balls.
Shape each ball into a loaf and put in greased 9x5x3 pan. Cover; place in a warm place and let rise until double in bulk approximately 45 minutes.
Preheat oven to 400°.
Bake for 30 minutes or until done. Remove from pans and cool on wire racks.
Variation: For Whole Wheat Bread substitute 1 cup (or more) whole wheat flour and 3 cups all-purpose flour in first step.