- 1/2 C milk
- 2 tsp salt
- 1 package or 1 Tbs yeast
- 5-6 C flour
- 3 Tbsp sugar
- 3 Tbsp butter
- 1 1/2 C warm water (110)
Warm milk, stir in sugar, salt and margarine. Dissolve yeast in warm water. Add lukewarm milk mixture and 4 1/2 C flour. Mix on speed 2 until well blended. Continue on speed 2, add remaining flour, 1/2 C at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on speed 2 7-10 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place in greased bowl, turning to grease top. Cover, let rise in warm place, free of draft, until doubled in bulk, about 1/2 hour. Punch down. Let rest 15 minutes. Divide in half. Shape easch half into a loaf. Plase each loaf in greased 9x5x3 bread pan. Cover, let rise in a warm place until doubled in bulk, about 30-40 minutes.
Bake at 375 for 30 minutes or until done. Remove from pans and cool.
Note: I haven’t been able to get this to yield 2 loaves lately, so I double it and make 3. Also, this bread is really good for grilled cheese.