1/2 C (125 ml.) Low fat milk
3 T (45 ml.) Sugar
2 t 910 ml.) Salt
3 T (45 ml.) Butter or Margerine
2 Packages Active Dry Yeast
1 1/2 C (375 ml.) warm water (must be 105° to 115° F or 40° to 46°C)
5-6 C (1.25-1.5 L) All Purpose Flour
Pre Heat oven to 400°F (200°C) Yield 16 slices per loaf
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter milts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in armed mixer bowl. Add lukewarm milk mixture and 4 1/2 C (1.125 L) flour. Attach bowl and Power knead hook. Turn to speed 2, or low and mix about one minute.
Continuing on Speed 2, add remaining flour slowly, 1/2 C at a time, and mix about 1 1/2 minutes, or till dough starts to clean sides of bow. Knead for 2 more minutes till dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough down and divide in half. Shape each half into a loaf and place in greased loaf pan. Cover. Let rise in warm place, free from draft, for an hour or till doubled in bulk.
Bake for 30 minutes, or till golden brown. Remove from pans immediately and cool on wire racks.