1 3/4 c. water
1 c. milk
5 1/2-6 1/2 c. all-purpose flour
1/4 c. butter
3 tbsp. sugar
2 tsp. salt
1 env. dry yeast

Heat water, milk and butter until very warm, 120 degrees. Combine 2 cups flour, sugar, salt and yeast in mixing bowl. Add the liquid, beat low speed, then higher for 3 minutes. Add 1 cup flour and continue beating for 5 minutes. Stir in 2 1/2 cups more of flour until dough pulls away from sides of bowl.

Turn out and knead on floured board, 8-10 minutes, until dough is elastic and blisters appear beneath the surface, using more of the flour. Place dough in large greased bowl, turning it to grease top. Cover over with towel. Let rise until double in bulk or about 1 hour. Punch down. Knead until smooth. Cut in half and cover and let rest for 15 minutes.

Shape by rolling each half in 12 x 9 inch rectangle, starting at narrow, roll up. Seal ends by pinching with fingers. Place rolled side down in greased pans 8 x 4 inch. Cover again and let rise, about 45 minutes. Bake at 400 degrees for 25 minutes. Yields 2 loaves. Whole wheat flour can be used for half the flour measurement.