Directions: |
Directions:In a large mixing bowl, combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir the milk, sugar, butter and salt just until warm. Using a cooking thermometer, bring the temperature to 115º to 120º. If you go over 130º, you'll kill the yeast! Add the milk mixture to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a floured surface, Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4-1/2-inch loaf pans. Shape dough by rolling or patting into a 12x8-inch rectangle. Starting from the short side, roll up into a loaf, tucking the ends underneath. Place shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes). Bake in a 375º oven about 40 minutes until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes to prevent over-browning.) Immediately remove bread from pans. Makes 2 loaves. |
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