5 1/2 to 6 1/2 c. bread flour
1/2 c. sugar
2 tsp. salt
3 pkg. active dry yeast
1 c. water
1 c. milk
1/2 c. butter
1 egg

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and butter until very warm (120 to 130 degrees). butter does not need to melt completely. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand stir in 2 or 3 cups flour to form stiff dough. On floured surface, knead in 1 to 1 1/2 cups flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 30 to 45 minutes. Punch down dough. Let rest on counter covered with inverted bowl, for 15 minutes. Shape dough according to variation desired.