Directions

2 Yeast Packets Enclosed

1. Pour 3 1/4 cups (800ml) WARM (not hot) water into a large bowl. Sprinkle yeast from the 2 enclosed packets over top. Let stand 5 minutes, then stir.

2. Stir in half of bread mix with large wooden or plastic spoon and continue to stir until bread mix is moist and smooth. Beat well for 2 minutes.

3. Add enough remaining bread mix gradually to make a soft dough which leaves sides of bowl. Turn dough out onto floured board (use remaining bread mix to flour board) and knead until dough forms a smooth ball and is no longer sticky, about 8 minutes. Use only enough flour to prevent sticking.

4. Place dough in greased bowl, turning to grease top of dough. Cover with wax paper and damp tea towel. Let rise in warm place until doubled in size, approximately 30-45 minutes.

5. Punch down dough and divide into 4 equal portions.

6. Shape each portion into a loaf, place in greased 8 1/2 x 4 1/2 (1.5L) loaf pans. Let rise in a warm place until dough rises 1” – 1 1/2” (2.5cm – 4cm) above top of pan in centre and corners are filled, 50-60 minutes.

7. Bake on lower rack position, at 375°F (190°C), for 30-40 minutes or until done. Remove from pans immediately and cool on wire rack. Brush with butter for soft crust.

ROLLS: Follow Steps 1-5. Shape dough into rolls and cover. Let rise until doubled, about 45 minutes. Bake at 375°F(190°C) for 10-20 minutes or until done.

TWO LOAVES: Follow directions using 1 2/3 cups (400ml) warm water, 1 Packet of yeast and 5 cups (1250ml) bread mix. Divide dough into 2 equal portions. Shape and bake as directed.

Ingredients

Enriched wheat flour, Sugars (sugar), Canola oil, Salt, 2 packages dry yeast, Skim milk powder, Mono and diglycerides, Sodium-stearoyl-2-lactylate, Inactive yeast