Ingredients
1 tsp sugar
1/2 c warm (100deg) water
2 1/4 tsp active dry yeast (I find this performs better than instant)
1 c warm milk
2 tbsp butter or oil
2 tbsp sugar
1 1/2 tsp salt
1/2 c warm water
5 1/2 c white flour
Preparation
Dissolve yeast in 1/2c warm water and 1 tsp sugar. Let stand until double (about 10 min) Combine yeast, oil, remaining sugar, salt, milk and water. Mix liquids and 2 c flour until elastic. Add remaining flour and kneed to make a smooth elastic dough (about 10 min by hand or 7 min in mixer) Place dough in lightly oiled bowl and let rise in a warm place (75-85deg) until double, 45-60 min Punch down dough and turn it out onto a floured surface. Divide dough into two portions, cover and let rest 10 min Shape each portion into a loaf and place in loaf pan Let rise approx 45-60 min. Bake on lower rack at 400 for 25-30 min. Remove from pans immediately! brusk top crust with milk or butter for a softer crust.
