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1
Add warm water and milk to mixing bowl (approximately 130F together)
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2
Add softened butter, sugar, salt, and yeast
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3
Allow mixture to proof for 5-10 minutes until the mixture starts to bubble slightly.
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4
Add flour gradually while mixing with a dough hook (or by hand).
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5
If the dough is sticking to the bowl, slowly add a bit more flour until dough does not stick.
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6
Knead dough until it starts to form separate balls (with hook), outside looks smooth, and dough starts to form stretch marks.
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7
Spray bowl with pam (and spray top of dough) and cover top with cling wrap.
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8
Allow to rise in a warm place for a few hours until dough doubles in size.
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9
Punch dough down and let set for 15 minutes.
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10
Divide into two balls
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11
Press each ball out into a 12x8 rectangle and spread softened butter on top.
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12
Cut each rectangle in half width wise and place one side upon the other.
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13
Repeat this step to finish with a long strip with 4 layers.
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14
Cut into fourths and lay each stack successively into a bread pan.
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15
Make sure a buttered side is touching a non buttered side.
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16
Let rise for about 1 hour.
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17
Loaf size approximately doubles.
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18
Bake both loaves at 375F until golden brown, about 35 minutes.
