Directions:

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.

2. Let dough rise for 5 to 8 hours until dough is 1inch above the top of the pan. Actual time depends on the temperature of your kitchen. Carefully Remove the plastic wrap.

3. Preheat the oven to 350 degrees F. Bake bread 20-25 minutes, until golden brown.

Refrigerator Directions:
8 to 16 Hours

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.

2. Place frozen cough in your refrigerator 6 to 12 hours before using. Dough will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1inch above the top of the pan. (Actual time depends on the temperature of your kitchen.) Carefully remove the plastic wrap.

3. Preheat the oven to 350 degrees F. Bake bread 20-25 minutes, until golden brown.

Speed Directions:
2 to 4 Hours
(Electric oven only.)

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat electric oven to 200 degrees F, then turn oven off.

2. Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place dough in the warm, moist oven. Let dough rise 2 to 4 hours, until dough is 1inch above pan. Check every 20 minutes after the first hour to make sure dough does not rise too high.

3. Remove pan of water from oven. Leave dough in the oven and set to 325 degrees F. Bake 30-35 minutes, until golden brown.

4. Remove the bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

* Speed Directions may make the bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the Regular Directions.