Low-Salt White Bread

Recipe View In a large bowl, combine 3-1/2 cups of the flour, sugar, salt, oil, and yeast. Add warm water and beat on low speed for 1 minute, scraping the bowl frequently. Then, beat on medium speed for another minute, again scraping the bowl. Gradually stir in the remaining flour, about 1 cup at a time, until the dough is easy to handle. (Estimated time: 10 minutes)

Recipe View Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, turning it to ensure the greased side is up. Cover the bowl and let it rise in a warm place for 45 to 50 minutes, or until it has doubled in size. The dough is ready if an indentation remains when touched. (Estimated time: 60 minutes)

Recipe View Grease two loaf pans, either 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down the risen dough and divide it in half. Shape each half into a loaf and place them into the prepared pans. Lightly brush the tops of the loaves with melted margarine, if desired. Cover the pans and let the dough rise again in a warm place for 35 to 40 minutes, or until doubled. (Estimated time: 45 minutes)

Recipe View Position an oven rack in the lower part of the oven so that the tops of the pans will be in the center. Preheat the oven to 425 degrees F (220 degrees C). Bake the loaves for 25 to 30 minutes, or until they are deep golden brown and sound hollow when tapped. Remove the loaves from the pans and brush them with melted margarine, if desired. Cool completely on a wire rack before slicing. (Estimated time: 30 minutes)