Another Kitchie recipe: easily adaptable for use with a mixer.

1/2 cup milk
3 Tbsp sugar
2 tsp salt
3 Tbsp butter or margarine
2 pkgs active dry yeast
1 1/2 cups warm water(105*F to 115*F)
5-6 cups all-purpose flour

Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk,about 1 hour.

Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400*F for 30 minutes. Remove from pans immediately and cool on wire racks.

Yield: 2 loaves

*SHAPING A LOAF:
Divide dough in half and roll each half into a rectangle, approximately 9 x 14 inches. A rolling pin will smooth dough and remove gas bubbles.
Starting at short end, roll dough tightly. Pinch dough to seal seam. Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking.