1 packet rapid-rise yeast
2 1/2 cups flour
1/4 cup dry skim milk
3 tbsp. sugar
1/4 tsp. salt
3 tbsp. margarine (melted)
5/8 cup warm water (85°- 90° F)
1 well-beaten whole egg (medium)
Flour for kneading
In a large bowl, combine flour dry milk, and salt. Set aside.
Beat egg well.
In a small bowl combine sugar, yeast, warm water, and melted margarine. Allow to set for 5 – 10 minutes.
Temper beaten egg with a small amount of the yeast mixture – add egg mixture into remaining yeast mixture and combine.
Combine yeast mixture into flour mixture and combine well.. Add additional bread flour until dough pulls away from the bowl. Turn dough out onto floured surface and knead for 5 to 10 minutes - Until smooth dough is formed.
Shape dough into loaf - place in a bread loaf pan. Place clean dish towel or cloth over pan and place in a warm area to rise for 50 minutes.
Preheat oven to 350° F
Bake bread for 10 minutes then reduce oven to 325° F and bake for 12 -20 additional minutes until light brown or internal temperature is 200° F.
completely prior to storage.