1. In large plastic bowl, combine 2 1/2 cups warm water, 1 package yeast, 1 1/2 teaspoons salt, and 1 teaspoon sugar.
2. Stir in 2 cups of flour. Beat well with a wooden spoon.
3. Cover bowl loosely with plastic wrap, then a towel. Let stand at room temperature for 12 to 18 hours, stirring once or twice.

1. Add 4 cups flour to dough mixture. Stir until dough becomes thick.
2. Lightly flour cutting board or a countertop lined with wax paper.
   
3. Turn dough out of bowl onto floured surface. Sprinkle enough flour on top of the dough to lightly cover the surface. Knead by pushing the dough with the heels of your palm, fold, and repeat. Knead for 7 to 10 minutes or until dough is smooth and stretchy. Add flour if dough sticks to your hand.
4. Use a paper towel or napkin dabbed with butter or margarine to grease second bowl. Continue dabbing butter and spreading over inside of bowl until lightly coated.
5. Place dough in bowl. Roll around to moisten surface of dough.
6. Cover with towel and set in a warm place to rise. Let rise 50 to 60 minutes or until doubled in size. Check dough by gently pressing with a fingertip. If the shape of your fingertip remains, dough is ready.
7. Press dough to flatten out air bubbles.
8. Add a little more flour to the cutting board or wax paper.
9. Turn dough from bowl onto lightly floured surface. Knead dough a few times.
10. Divide dough in half and shape each half into a ball. Let dough rest 10 minutes.
11. Meanwhile, grease loaf pans, using one tablespoon butter or margarine for each.
12. Press each ball of dough flat, then roll tightly into a tube about as long as the bread pan. Tuck ends under.
13. Place shaped dough in pans with the smooth side up.
14. Cover loaves with towel. Let rise about 45 minutes or until doubled in size.
15. Press one of the loaves with fingertip. When shape of fingertip remains, loaves are ready to bake.
16. Heat oven to 375 F. Bake loaves for 45 minutes or until golden brown. Remove bread from pans and cool on wire racks.
    Makes 2 loaves

dry-ingredient
measuring cups

To make raspberry vinegar:

1. Combine 2 cups vinegar and 2 cups raspberries in saucepan over medium-high heat. Bring to boil. Reduce heat to medium-low. Cook, uncovered, 3 minutes.
2. Remove pan from heat and let sit for several minutes.
3. Cover saucepan with towel. Let mixture cool.
4. Pour mixture into jar. Cover tightly with plastic lid or cover with plastic wrap and then tightly seal with metal lid. Let stand in cool, dark place for 1 week.
5. Pour raspberry vinegar through strainer into second jar. Discard fruit.
6. Store in a cool, dark place. Keeps for 6 months.
   
   

To make lemonade:

Combine 8 cups cold water, 1 cup sugar, 1/2 cup raspberry vinegar, and 2 teaspoons lemon extract in pitcher. Stir well.

Makes 6 to 8 servings.

1. Rinse strawberries in strainer.
2. Carefully cut green leaves from strawberries and cut strawberries in half.
3. In food processor or blender, blend berries until smooth.
4. Add 1 1/2 cups whipping cream, 1/2 cup sugar, and 1/8 teaspoon salt. Blend until smooth.
5. Pour mixture into the smaller coffee can. Seal with plastic lid. Tape around side of lid to can with duct tape prevent leaking.
6. Spread 2-inch layer of crushed ice in the larger coffee can.
7. Set coffee can with strawberry mixture in middle of larger can. Sprinkle 2 tablespoons of canning salt on top of ice around smaller can.
8. Pack with ice up to half the height of smaller can. Sprinkle ice with 1/4 cup canning salt.
9. Pack with ice to top of larger can. Sprinkle with 2 tablespoons canning salt. Place lid on larger coffee can and seal with duct tape to prevent leaking.
10. Lay towel down on a counter top or table.
11. Place can on towel and roll back and forth slowly for 5 minutes.
12. Carefully remove duct tape and lid from larger can.
13. Pack ice to the top and sprinkle with 2 tablespoons salt. Replace lid and duct tape.
14. Repeat steps 11 through 13 three more times or until cream mixture has hardened.
15. Spoon into bowls and eat. Leftover ice cream can be frozen.