In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved dry yeast. Combine water, milk and margarine in a saucepan. HJeat over low heat until liquids are warm. (Margarine does not need to melt)> Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add 3/4 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board: knead until smooth and elastic, about 9-10 minutes. Place in greased bowl, turning to greast top. Cover; let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Cover; let rest 15 minutes. Divide dough in half and shape into loaves. Place in 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 20-25 minutes or until done. Remove from pans and cool on wire racks.

County Extension Homemaker Clubs Elsie Watters