Ingredients: 2 1/2 cups of water 1/2 cup sugar 1/2 cup margarine (1 stick) cut up 1 1/2 tsp salt 2 pkgs of active dry yeast 7 1/2 to 8 cups all purpose flour (7 to 7 1/2 cups)

In saucepan heat water, sugar, margarine and salt just til warm and margarine is almost melted stirring onstantly. Pour mixture in large bowl. Stir in the yeast. Cover and let stand about 15 minute or till mixture is bubbly.

Using a wooden spoon, stir in 4 cups of the flour, beating to form a thick batter. Stir in 3 more cups of flour to make a moderately soft dough. Add flour in portions + stir often each addition.

Turn the dough onto a lightly floured surface. Knead in enough of the flour to make a moderately stiff dough that is smooth and elastic (5 to 6 mins)

Shape dough into a ball. Place in a greased bowl, turn dough over once to grease the top surface. (This helps keep the dough from drying out.)

Cover and let rise in a warm place till double (about 1 hr.) The dough is ready when you can lightly + quickly press two fingertips 1/2 in into the dough and the indentation remains.

Punch dough down, form into a smooth ball. Cover + let rest 10 mins. Grease bottom + side of an ovenproof 4 1/2 to 5 1/2 qt Dutch oven well. Place dough in prepared pan. Cover + let rise till about 1/2 in below edge of pan (1 hr) bake on lowest rack 55 to 60 mins 325* until the bread sounds hollow when tapped with your finger.

Cover bread with foil, if necessary to prevent over browning

Remove from pan -- Cool on a wire rack. Makes about 16 servings.