1-pack dry yeast (about 2 1/4 teaspoons)
1- tablespoon sugar
1 2/3- cups warm water (100° to 110°)
2- tablespoons butter or stick margarine, melted
4 3/4- cups all-purpose flour, divided
1 1/2- teaspoons salt
pinch of baking soda
pinch of baking powder
Preparation Dissolve yeast and sugar in warm water in a large bowl
let stand 5 minutes.
Stir in butter.
Spoon flour into dry measuring cup; level with a knife.
Add 4 1/4 cups flour -baking powder, baking soda and salt to yeast mixture;
stir until blended.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 10 minutes); add enough of remaining flour,
little at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray,
turning to coat top. Cover and let rise in a warm place (85°), free from drafts,
1 hour or until doubled in size. Punch dough down; let rest 5 minutes.
Place dough, in a 9 x 5-inch loaf pan coated with cooking spray.
Preheat oven to 350°.
Bake at 350° for 45 minutes or until loaf is browned
NOTE~Leftover bread ..If there is any left) will be made into Bread pudding