Set aside 1 cup flour. In large bowl, mix remaining flour, yeast, sugar and salt. Stir hot water and margarine into dry mixture. Mix in only enough reserved flour to make stiff dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Grease oval or round pain de mie pan. Roll dough (1 cup for round pan; 1-1/3 cups for oval pan) into 12- ? 8-inch rectangle. Roll tightly form long side into loaf. Pinch seam and place loaf, seam side down, in pan. Cover; let rise in warm place 30 minutes or until about doubled in size.
Close pan and insert greased metal rod. Bake at 375?F to 35 minutes or until done. Remove from pan and cool on wire rack. Cut with serrated knife into thin slices, about 1/4-inch thick. ++++++++++++++++++++
FLAVOR VARIATIONS TO BASIC DOUGH:
Dark Rye: Substitute 1-1/2 cups rye flour for half of all-purpose flour. Add 1 tablespoon cocoa and 1-1/2 teaspoons caraway seed to dry ingredients. Add 2 tablespoons dark molasses to water.
Dill-Onion: Add 2 tablespoons minced dried onion and 1-1/2 teaspoons dill weed to dry ingredients.
Walnut Wheat: Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour. Add 1/2 cup finely chopped walnuts to dry ingredients.
Rosemary Parmesan: Add 1/4 cup grated Parmesan cheese and 1-1/2 teaspoons rosemary leaves, crumbled, to dry ingredients. ++++++++++++++++++++
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