Basic Bread

1/2 cup milk

3 Tbsp sugar

2 tsp salt

3 Tbsp butter or margarine

2 pkgs active dry yeast (4-1/2 tsp)

1-1/2 cups warm water (105-115 degrees)

5-6 cups flour (I use half white and half wheat)

1-1/2 Tbsp dough enhancer

Place 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 mixer bowl. Add lukewarm milk mixture, 4-1/2 cups flour and dough enhancer. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes (I ended up using about 5-1/2 cups flour), or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a loaf and place in greased 8-1/2x4-1/2x2-1/2-inch baking pans. cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 375 for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.