Instructions:
Yield: 2 oval loaves -or- 8-10 buns

(For KithcenAid)

With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast, nuts, and seeds (optional); combine thoroughly. Add water; mix only until dough starts to form a ball and mixer begins to labor a bit - approximately 10-20 seconds.

Attach dough hook to mixer and knead dough for approximately 9-10 minutes.

Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for second rising.

Punch down dough; divide into two equal-sized pieces. Form into oval loaves and place on lightly greased (I use Pam cooking spray) baking sheets. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until loaves have almost doubled in size.

Preheat oven to 400F while dough is rising in loaf pans.

Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 35-40 minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust.

Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours).

VARIATION: this dough makes wonderful cinnamon-pecan buns. After second rising, divide dough into 8-10 balls and place on lightly greased baking sheet. Let rise; bake as indicated, but reduce baking time (this will vary slightly depending on size of buns). Remove from oven when buns are lightly browned and test done by tapping on the bottom with a forefinger (you should hear a hollow

"thunk").

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