Mom clipped this from a magazine, which explains the excellent directions.

  • 2 packages yeast
  • ½ cup warm water, 110-115 degrees
  • 1 ½ cups milk
  • ¼ cup butter, plus 1 tablespoon
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 5-6 cups bread flour


1. Sprinkle yeast over warm water in large mixer bowl; let stand 10 minutes. Meanwhile, heat milk and 1/4 cup butter, cut up, in saucepan until just lukewarm. Add to yeast mixture with sugar and salt. Beat in 3 cups flour at low speed. Gradually stir in enough remaining flour until dough comes away from side of bowl.

2. Knead dough on floured surface until smooth and elastic, 8 to 10 minutes, adding only enough flour to keep dough from sticking. (When poked with finger, dough should spring back; blisters may form and break on surface of dough.) Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk, about 1 hour. (When doubled in bulk, about 1 hour. (When poked, dough should not spring back.)

3. Grease two 8 1/2×4 1/2-inch loaf pans. Punch dough down. On work surface, knead dough 5 turns. Divide in half; roll each half into 12×9-inch rectangle and roll up tightly from short end, jell-roll fashion. Pinch seams to seal. Place seam side down in prepared pans. Cover and let rise until doubled in bulk, 45 minutes. (When poked at corner of loaf, dough should not spring back.)

4. Meanwhile, preheat oven to 400 degrees. Bake 35 to 40 minutes, until loaves sound hollow when tapped. Remove from pans and cool on wire rack. Brush tops of loaves with remaining 1 tablespoon butter. Makes 2 loaves, sixteen 1/2-inch slices per loaf.