Heat your water and margarine over low heat until very warm–but not hot.
Using the knife blade, process yeast, sugar, salt and 1-1/2 cups of your sifted flour for a few seconds to mix. With the processor running, add the heated margarine mixture in a steady stream through the feed tube until well mixed (about 10 seconds). Add eggs and process an additional 10 seconds. Add rest of the flour and continue processing until the dough is smooth and elastic (about 60 to 90 seconds).
Dough will be ready to be shaped into a smooth ball at this stage. Place in a large greased bowl, greasing the top and covering. Place in a warm area until doubled in size (about 45 minutes).
Punch down after doubled and shaped into a 9″ x 5″ loaf pan.
Cover and let rise again until doubled (about 45 minutes more).
Bake at 375 degrees for about 30-40 minutes or until the loaf sounds hollow when tapped. This makes one big loaf.
Allow the bread to cool in the pan for at least five minutes before removing.