-
1
In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
-
2
Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
-
3
Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
-
4
Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
-
5
Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
-
6
Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
-
7
Lightly grease two 9X5 loaf pans.
-
8
Turn the dough out onto a lightly floured board and divide in half.
-
9
Pat each half into a long rectangle.
-
10
Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
-
11
Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
-
12
Pinch the ends and along the seam to seal and place in loaf pan seam side down.
-
13
Repeat folding with other half of dough.
-
14
Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
-
15
Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
-
16
Turn onto racks and let cool completely.
