Combine 1 1/8 cups lukewarm WATER, 1 Tbsp ACTIVE DRY YEAST (see note) and 2 ¾ cups BREAD MIX until all the ingredients are moistened. Lightly flour hands and counter surface. Place dough on counter and continue to work with hands, kneading dough into a smooth elastic ball. Knead for Approximately 15 minutes. Check for gluten development by gently stretching dough between fingers and thumbs. Dough should feel slightly sticky and soft, and will stretch without tearing. Add additional WATER, or BREAD MIX, as needed 1 Tbsp at a time. Place in an oiled bowl, cover with plastic and let rise until double in size. Punch down, form into one loaf. Place in a greased bread pan. Cover and allow to rise until top of dough is Approximately 1 inch above the top of the pan.
Bake in preheated 350 F oven for 30 – 35 minutes. Remove from pan and cool on rack before slicing and storing.
Note:
IF using ACTIVE DRY YEAST, stir the yeast into the water. Let stand for 3 – 5 minutes to soften and activate yeast. If using INSTANT YEAST, mix the yeast into the bread mix.

Serving Size: Makes approximately 5 loaves

Enriched Bleached Flour (Wheat Flour, Niacin Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Cracked Wheat, Sugar, Salt, Dough Conditioner (Sodum Stearoyl Lactylate)

Contains: Wheat