WHITE BREAD

This is my good friend Christine's recipe. Anytime I want to make easy, yummy white bread this is my go-to recipe.

For 2 Loaves:
1 cube Marg
3 TBS yeast
3 TBS sugar
1 1/2 TBS salt
3 c flour
2 2/3 c hot water

For 4 Loaves:
2 cubes marg
1/4 c + 2 TBS yeast
1/4 c +2 TBS sugar
3 TBS salt
6 c flour
5 1/3 c hot water

Spray loaf pans with pan.
Put all of the ingredients in a large bowl (water can go last and should be hot from the tap, not boiling).
Mix with an electric mixer until smooth.
Add 1/2 c (for 2 loaves) or 1 c (for 4 loaves) more flour and keep beating.
By hand, start adding more flour. Mix it in with a wooden spoon or firm spatula...and then eventually just with your very floured hands.
You want the dough to gradually stop being so sticky, so keep adding (will take quite a bit more flour -- I think about 3-4 c for the 2 loaves) until you can finally start kneading it right in the bowl. While you are kneading...keep your hands very floured, and keep adding flour as needed to the sticky spots.
You don't want to make the dough too stiff, so only add as needed. When you knead, you want to fold the dough over itself, and then push down with the heel of your hand and then turn the dough a quarter turn and do it again. Knead for about 5 mins, then flip the dough over and cover in the bowl with saran and then a towel (lightly).
Let it rest for 20 mins.

On a floured surface, take 1/2 or 1/4 of the dough and flatten it into a rectangle (about 12" by 9")
Pound it down so that the bubbles are gone.
Roll it up from the long sides, like a sausage. Fold the long ends under so that it is about the length of the loaf pan, place in the pan.
Cover each loaf lightly with saran and put in the fridge for about 2 hours (can be longer if you need to go somewhere...up to 12 hours, but better if closer to 2-4).

Preheat oven to 350. Take loaves from the fridge for 15-30 mins before baking
Bake 2 loaves at a time for 35 mins.
Let cool for a few mins and then pop out and cool longer.