Country White Bread

A fragrant white bread with a nice crispy crust. I love making this bread! I always double the recipe and bake a bunch!

2 Tablespoons active dry yeast  (purchase new) that is why bread does not rise often
1 Tablesppon white sugar
2 cups milk
4 tablespoons softened marg.
6 cups *bread *Flour
1 Tablespoon salt
Directions

1. In small mixing bowl, dissolve yeast and sugar in warm water.  Let stand until creamy, about 10 minutes. 
2. In large mixing bowl, combine the yeast mixture with the the milk, (I always warm the milk up too) and margerine., 4 cups of the flour and salt; stir until well combined (I use my kitchen aid)  Add the remaining flour, 1/2 cup at a time, stirring weel after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple,  5 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat top with oil.  Cover with a damp towel and put in a nice warm spot, let is rise until doubled in size, an hour or so.
4. Preheat oven to 400 degrees f 200 degrees C.
5. Deflate dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form loaves. Place into two lightly greased 9x5 inch loaf pans. Cover once more with damp towel and let rise until doubled in volume, about 45 minutes.
6. Mist loaves with water and bake at 400 degrees F 220 C for 20 to 30 minutes or until loaves are golden brown.

I have dinner rolls, 2 loaves of bread and 6 soup bowls