Ingredients:

5 1⁄2 to 6 cups all-purpose flour

3 tablespoons sugar

2 envelopes yeast

2 teaspoons salt 

1 1⁄2 cups water

1⁄2 cup milk

2 tablespoons butter or margarine

 

Directions:

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8 1⁄2 x 4 1⁄2-inch loaf pans. Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.

 

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

 

To Make Whole Wheat Bread:

Substitute 2 cups whole wheat flour for part of all-purpose flour.