2 1/4 c. milk
1/4 c. oil
6 to 7 c. all-purpose or unbleached flour
1/4 c. sugar
1/2 tsp. salt
2 pkgs. active dry yeast
1 egg

For Raisin Bread add 1 cup raisins and 1/2 teaspoon cinnamon after beating step.

In small saucepan, heat milk and oil until very warm (120 to 130 degrees). In large bowl, blend warm liquid, 2 cups flour, sugar, salt, yeast and egg at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in remaining flour to form a soft dough.

On well floured surface, knead until smooth and elastic, about 1 minute. Place dough in greased bowl, turn greased side up. Cover, let rise in a warm place until light and double in size, 45 to 60 minutes.

Generously grease (not oil) 9 x 5 inch or 8 x 4 inch loaf pans. Punch down dough, divide and shape into 2 loaves. Place in prepared pans. Cover, let rise in warm place until light, 30 to 45 minutes. Heat oven to 350 degrees. Bake 40 to 45 minutes or until golden brown. Immediately remove from pans. Cool. If desired, brush warm loaves with melted butter.