- 1/2 cup milk
- 3 tbs. sugar
- 2 tsp. salt
- 3 tbs. butter
- 2 packets – 1/4 ounce active dry yeast
- 1 1/2 c. warm water (105 to 110 degrees F)
- 5–6 c. all purpose flour
- Combine milk, sugar, salt, and butter in small sauce pan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 degrees F).
- If using active dry yeast, dissolve yeast in warm water in a warmed mixer bowl and let stand for 10 minutes.
- Add lukewarm milk mixture and yeast/water mixture to 4 1/2cups of flour.
- Attach dough hook and turn speed to 2 and mix 1 minute. Continue on Speed2, adding 1/2 cup flour at a time until dough clings to hook and cleans the side of the bowl.
- Knead on Speed 2 for 2 minutes longer or until the dough is smooth and elastic.Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning the dough to grease the top. Cover, and let rise in a warm place free of drafts, until it doubles in size (about 1 hour).
- Punch dough down and divide in half.
- Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans.
- Cover and let rise again in warm, draft free place till doubled. (about 1 hour)
- Bake at 400 degrees F for 30 minutes.
- Remove from pans immediately and let cool on wire racks.