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1
Sprinkle yeast over very warm water in a large bowl (very warm should feel comfortable when dropped on wrist).
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2
Stir until yeast dissolves.
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3
Heat milk-water mixture, sugar, butter and salt in a saucepan, stirring until sugar dissolves and butter melts.
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4
Cool to lukewarm.
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5
Add lukewarm milk mixture to yeast.
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6
Stir in 4 cups of flour and beat until very smooth.
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7
Mix in 3 more cups of the flour and then turn dough out on a floured board (use some of the remaining flour for flouring the board).
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8
Work in enough of the remaining 1 cup of flour to make a soft dough.
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9
Knead for 10 minutes until dough is satiny and elastic.
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10
Place dough in a greased bowl, then turn greased side up.
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11
Cover and let rise in a warm place until double in bulk, about 1 1/2 hours.
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12
Punch dough down; divide in half.
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13
Cover with dry cloth and let dough rest 10 minutes.
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14
Roll each piece of dough into an 18 x 9-inch rectangle. Roll up from the short side, jelly roll fashion.
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15
Press each end to seal, then tuck ends underneath loaves.
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16
Place shaped loaves in two greased 9 x 5 x 3-inch loaf pans, seam sides down.
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17
Cover with a dry cloth and let rise in a warm place until double in bulk, about 1 to 1 1/4 hours.
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18
Bake in a hot oven (400u00b0) for 25 to 30 minutes, until nicely browned and loaves sound hollow when tapped.
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19
Remove from oven.
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20
Ease loaves out of pans and cool upright on wire racks.
