5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter
QUICK MIX METHOD
Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl. Heat milk, water, and 2 tablespoons oil in a saucepan over low heat until very warm (120 to 130F). Add liquid to flour mixture; beat on high speed of elec- tric mixer until smooth, about 3 minutes. Gradually stir in more flour to make a soft dough. Tum onto lightly floured surface and knead until smooth and elastic (5 to 10 minutes). Cover dough with bowl or pan; let rest 20 minutes. For two loaves, divide dough in half and roll out two 14×7-inch rectangles; for one loaf roll out to 16×8-inch rectangle. Roll up from narrow side, pressing dough into roll at each turn. Press ends to seal and fold under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased 9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes. Remove from pans immediately and brush with oil; cool on wire rack.
CONVENTIONAL METHOD
Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl, sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in enough additional flour to make a stiff dough. Turn out onto lightly floured surface; let rest 10 to 15 minutes. Knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (about 1 hour). Punch down. Let rest 15 minutes. Follow same shaping and baking
instructions as Quick Mix Method.