Instructions: (Makes 2 loaves)

*Okay-now this
*isnt* the Amish friendship bread that has the starter.

*If you let a bread machine do the kneading, put the yeast in first, then the sugar/honey and salt, the rest of the dry ingredients, then the wet ingredients.

**Dissolve yeast in 1/2 c water with a pinch of the sugar. In large bowl, combine sugar, salt, water and butter. Add yeast mixture. Gradually add flour to form a soft dough. Turn onto floured surface and knead until smooth. Place in a greased bowl. Cover and let rise about 2 hours, or until doubled. Punch down. (This would be the time to do your third rising) Divide into two portions and form loaves. Place in greased bread pans. Prick tops with fork (I never do this and it comes out just fine). Let rise in warm place until higher than pans (about 2 hours). Bake at 375 for 25-30 minutes. Cool 10 minutes. Butter tops of loaves (I also never do this because Im trying to cut back a little on fat). Place pans on sides until loosened. Remove bread and cool completely.

I finally made this bread to check it out. My husband, who doesnt get enough white bread from me :), pronounced it delicious. I find it to be a very good basic white bread with a nice close grain.

I made it with Gold Medal Unbleached All-Purpose flour, and used unsalted butter. I keep my yeast and flour in the freezer, so they were pretty cool when I mixed the dough. I used Fermipan Brown yeast, but I doubt the brand of yeast made much difference in the outcome. I mixed the dough in my trusty Hobart KitchenAid mixer. I also baked it longer than your recipe calls for, but my oven thermostat is all messed up, so dont go by me for that!

I found that it did not take two hours to rise. It could be that you are letting the dough rise too long and it is "over-proofing." The large holes and the falling in the oven are symptoms of over-proofing. Only let the dough rise until double in bulk, or until depressions made by touching the dough lightly with two fingers stay, and dont spring back.

In short, it worked fine for me! I dont know what more to tell you! [Paul and Ruth Provance (prmtprovance@erols.com)]

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