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1
Measure 6 cups flour.
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2
Heat milk in small saucepan over low heat until bubbles appear around the edge.
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3
Remove from heat; add butter and salt.
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4
Cool until lukewarm.
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5
Pour warm water into large bowl, sprinkle with yeast and stir until dissolved.
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6
Stir in milk. Add 3 cups flour and beat until smooth.
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7
Gradually stir in just enough of remaining flour to make soft dough, scraping bowl occasionally.
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8
Turn out onto floured board and knead 8 to 10 minutes until dough is smooth and elastic, adding additional flour to board as needed to prevent dough from sticking.
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9
Shape dough into ball and place in greased bowl.
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10
Turn on to bring greased side up.
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11
Cover with a damp cloth and let rise in warm place until double in bulk, about 1 hour.
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12
Punch down and turn out onto a lightly floured board.
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13
Cover and let rest for 15 minutes.
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14
Divide dough in half and shape into 2 loaves.
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15
Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
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16
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
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17
Bake in a preheated 400u00b0 oven for 25 to 30 minutes or until done.
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18
Remove from pan and cool on wire rack.
