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1
Put 4 1/2 cups of flour in large mixing bowl and add salt.
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2
Put yeast in small bowl and add water.
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3
Stir to dissolve.
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4
Melt butter and set aside.
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5
To flour add milk and stir, kneading with hands to partly blend.
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6
Add yeast mixture and continue kneading.
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7
Add butter and stir to blend well.
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8
Gradually add 1 1/2 cups flour to make stiff but still kneadable dough, which should not be sticky.
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9
Shape into ball and place in clean bowl.
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10
Cover with clean towel and let stand at room temperature in fairly warm room until double in bulk, about 1 1/2 hours.
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11
Lightly flour surface of baking sheet.
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12
Using floured fingers, knead dough briefly.
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13
Divide dough into 3 portions of equal size.
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14
Knead and shape each into round ball.
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15
Arrange balls on baking sheet at least 2 inches apart.
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16
Using sharp knife or razor blade, cut a cross into top of each loaf.
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17
Cover with clean cloth and let stand at room temperature in fairly warm room until doubled in bulk, 30 to 40 minutes.
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18
Fifteen minutes before bread has risen, preheat oven to 375 degrees.
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19
Place loaves in oven and bake 35 minutes until browned and crusty on top.
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20
Let cool before slicing.
