Coolrise Bread

Dissolve 2 packages yeast in ½ cup warm water in a large bowl. Add 1¾ cups warm milk, 2 tablespoons sugar, 1 tablespoon salt and 3 tablespoons softened margarine or butter. Stir in 2 cups unsifted flour. Beat with rotary beater until smooth (about 1 minute). Add 1 cup flour, beat vigorously with wooden spoon until smooth (about 150 strokes). Gradually add enough flour (about 2½ to 3 cups) to make a soft dough. Turn onto slightly floured board. Knead till smooth and elastic. Cover dough with towel; let rest for 20 minutes. Divide into two equal pieces. Shape into loaves. Place seam side down in greased 8½x4½x2½ inch pans. Brush surfaces of dough with oil; then top with transparent wrap. Place pans in refrigerator; refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator; uncover dough carefully. Let stand at room temperature, uncovered, for 10 minutes. Bake at 400 degrees farenheit 30–40 minutes or until done. Remove from pan. Makes two loaves.