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un tioured surlace, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minues. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, 30 to 45 minutes. #
Puch down dough several times to remove all air bubbles. Divide dough into 4 parts; shape into balls. Roll out each ball into a 10 x 7 inch rectangle. Starting with shorter side, roll up; pench edges firmly to seal. Place 2 rolls side by side, seam side down, in each greased pan. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 15 to 30 minutes.
Heat oven to 375 degrees F. Bake 30 to 40 minutes or until loaves sound hollow then lightly tapped.
Immediately remove from pans; brush with 1 tablespoon melted margarine. Cool on wire racks 2 (14slice) loaves.
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