Pour 4-6 (5-7) cups flour in and mix dough thoroughly. It should be soft.
Add 4 beaten eggs and 2/3 cup melted margarine. Pour slowly in and mix well.
Add flour just until dough is like sponge, but doesn’t stick to your hands.
This is the trick for nice bread I think. Too much flour dries your bread.
This might be 6-10 cups of flour or more. Add this flour 2 cups at a time to start and just a cup or so later. Stir after each addition so you won’t put in too much.
Knead for a few minutes. Grease pans for raising. Let raise twice. Form into loaves and let raise again. 325 – 350 degree oven, until top is golden brown. Bread will sound hollow when you tap the top of it, if it’s done.
Note: I’ve tried different temperatures. Start with 350 degrees and see how that works for you. My bread bakes surprisingly fast, but I put it in loaves and 25 minutes might be fine. If browning too fast cover with foil after 15 or 20 minutes.
Remove from pans and set on trivets to cool. I test mine by tapping the bottom. I also wipe a bit of margarine over hot crust to keep it soft. Should you want to add raisins or nuts, kneed them into the dough after you’re done mixing.