2 1/2 - 3 c. flour, divided
1/3 c. sugar
1 pkg. active dry yeast
3/4 tsp. salt
1/3 c. each milk & water
1/4 c. butter, cut in chunks
1 egg, room temp.

IN large mixer bowl mix well 1 cup flour, sugar, yeast and salt; set aside. Heat milk, water and butter until liquids are very warm, 120 to 130 degrees; butter need not melt. Gradually beat into flour mixture. Beat at medium speed 2 minutes, scraping bowl occasionally. Add egg and 2 cups flour. (See note.) Beat at high speed, scraping bowl occasionally, 2 minutes or until dough is thick and smooth. Stir in enough remaining flour to make a soft dough. Turn out on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and elastic. Shape in smooth ball, place in greased bowl; turn to grease top.

Cover; let rise in warm, draft free place 1 to 1 1/4 hours or until doubled. Punch down; knead lightly; cover; let rest 5 to 10 minutes. Shape as desired on baking sheet. Cover; let rise until doubled. Bake in preheated 350 degree oven about 15 minutes for small breads (12 per piece dough) or about 35 minutes per single loaf. Makes 12 servings.

NOTE: Add special spices, fruits and nuts at this point.