1/4 lb. butter
2 1/4 c. water
2 1/4 c. milk

Heat above to lukewarm (do not overheat). 1/2 c. sugar 2 tbsp. salt 2 pkg. dry yeast

Mix together; then add liquid mixture alternately with 3 cups additional flour. Knead for 10 minutes adding another 4 cups flour. (Total 10 cups to this point.) Cover dough with plastic wrap and a hot, wet towel in a large bowl. Place it in an oven that has been heated to 150 degrees and then turned off. Leave it in oven until dough is double in bulk (1 1/2-2 hours). Punch down dough.

Divide into 4 parts and work into loaves. Place in buttered loaf pans; butter tops. Replace in same oven for 45-60 minutes until dough is nicely mounded over the edge of loaf pan. Turn on oven to 350 degrees (soft crust) or 375 degrees (harder crust). Use 325 degrees for rolls.