David's White Bread

	5 cups all-purpose flour 2 tablespoons sugar 3 teaspoons salt 5 teaspoons active dry yeast 3 tablespoons special bakers dry milk (King Arthur) 2 tablespoons Granular Lecithin (Makes bread soft) (King Arthur) 4 teaspoons Sourdough Bread Enhancer (gives a slight sourdough taste)(King Arthur) 1-1/2 cups warm water (120 to 130 degrees) 1/4 cup vegetable oil

		In a mixing bowl, combine flour, sugar, salt, dry milk, granular lecithin, sourdough bread enhancer and yeast. Add water, and oil; beat on until well combined. Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; cover and let rise until doubled, about 45 minutes. Bake at 375 for 20-25 minutes or until golden brown (internal temp of 190 degrees). Slice serve warm. Yield: 1 loaf