1 1/2 cups milk (scalded) and add 1 1/2 cups cold water to cool. (Or 1/2 heaping cup powdered milk and 3 cups warm water). Add 2/3 cup sugar, 4 beaten eggs and 2 packages yeast, dissolved. Pour liquid mixture into the well. Do Not Mix! Place seal on the fix-n-mix bowl and wait until seal pops off (about 30 minutes).

Melt 1/2 pound butter and add to bread dough. Add more flour, if needed, and knead to proper consistency, but not too stiff. Put the seal back on the bowl and wait until top pops off again (about 30 minutes). Form into rolls or loaves, let raise until double in size (about 20-30 minutes) in pans. Bake at 400 degrees until brown.

Wholewheat Variation: Substitute 3 cups of white flour with 3 cups wholewheat (or wholegrain) flour. (If more wheat flour is used, use 1 more package yeast.) Instead of sugar use 1/2 cup honey.

Pumpernickel Bread: Use 2 1/2 cups rye flour, 1 1/2 cups wheat flour and 5 cups of white flour. Instead of sugar use 1/2 cup unsulfured molasses. (Optional: Add 2 tablespoons caraway seed after seal pops the first time.) Before baking - grease pans and sprinkle with cornmeal.