cup warm water -- (about 110 degrees)
package active dry yeast
cups warm milk -- (about 110 degrees)
tablespoons salad oil (or melted, cooled butter)
cups all-purpose or bread flour
In a small bowl, mix water, 1 tablespoon sugar, and yeast. Stir until dissolved. Let stand about 10 minutes, until bubbly. Pour milk into large bowl. Stir in oil, salt, 1 tablespoon sugar, and yeast mixture. Sprinkle in 4 cups of the flour, one cup at a time, stirring until mixed, about 5 minutes. You can mix with a wooden spoon or with an electric mixer. Add a 5th cup of flour and mix. The dough should be quite stiff. Turn the dough out onto a heavily floured surface and sprinkle with some of the remaining flour. Knead dough until smooth and not too sticky, working in additional flour as needed. This may take 20 minutes or longer if you are working by hand. Place kneaded dough in well-greased bowl. Coat top with oil. Cover loosely with damp towel or plastic wrap. Let rise in warm place until doubled, about 1 hour. Punch down and cut dough in half with sharp knife. Form into loaves and place into two greased 9 x5 inch loaf pans. Cover and let rise until dough reaches even with the top of the loaf pans. Bake in pre-heated 375 degree oven for about 35 minutes. The bread will be nice and brown when it is done. Remove bread from pans to rack to cool. Variations: You can substitute 2 cups of whole wheat flour for 2 cups of the all-purpose flour if you like whole grain bread. Or, add a tablespoon of cinnamon and mix it in with the first cup of flour. It will make a loaf of bread that is delicious for making French toast or cinnamon toast for breakfast! - NOTES : Remember, water or milk that is too hot will kill the yeast! Water that is too cool will just slow the yeast down. If you don't have a thermometer, check with your fingers. The liquid should feel very warm on your fingers, but not hot.