5 1/2 - 6 1/2 c. unsifted flour
3 tbsp. sugar
2 tsp. salt
1 pkg. active dry yeast
1 1/2 c. water
1/2 c. milk
3 tbsp. butter
Melted butter

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine water, milk and 3 tablespoons butter in a saucepan. Heat over low heat until liquids are very warm, 120 to 130 degrees. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make a stiff dough. Turn out on lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm draft free place until doubled in bulk, about 1 hour.

Punch dough down, divide in half. Cover and let rest on board for 15 minutes. Roll each half to 12"x8" rectangles. Brush with melted butter. Cut each into 4 equal strips 8" long. Stack strips. Cut into 4 equal pieces 2" wide. Place on edge in 2 greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans (forming a long row down length of pan). Cover; let rise until doubled in bulk (1 hour). Bake at 400 degrees for about 30 minutes. Remove from pans; cool on wire racks.