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1
Combine warm milk, sugar, salt and butter.
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2
Pour warm water into a large bowl, sprinkle in the yeast and stir until dissolved.
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3
Add warm milk mixture and 3 cups of flour, beating until smooth.
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4
Add enough additional flour to make a stiff dough.
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5
Place dough on a lightly floured board and knead for 8-10 minutes (until smooth and elastic).
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6
Place dough in a greased bowl, turn dough over to grease the top; cover dough and let rise in a warm, draft free place for about 1 hour or until doubled.
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7
Punch down dough and divide it into 10 equal pieces.
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8
Cover dough and let it rest for about 15 minutes.
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9
Roll each piece or dough out into a 4 x 7-inch rectangle.
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10
Shape each rolled piece into a loaf; start from the short side and tightly roll the dough towards you (like for a jelly roll) carefully pinch the seam and the ends to seal them.
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11
Tuck a bit of the ends under the loaf.
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12
Place shaped dough into 10 greased 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
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13
Cover, and let rise in a warm, draft free place for about 1 hour or until doubled.
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14
Place loaves in a preheated 250F oven, leaving about 2 inches of space between each pan.
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15
Bake for 35 minutes, remove from oven and cool in pans.
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16
When completely cool, remove bread from pans, wrap well in plastic bags and refrigerate for up to 5 days.
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17
When ready to serve the bread, remove it from bag and place on an ungreased cookie sheet.
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18
Bake in a preheated 400F oven for 20 to 25 minutes or until golden brown.
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19
Serve warm or cold.
