11 to 11 1/2 c. all-purpose flour
6 tbsp. sugar
1/3 c. nonfat dry milk powder
3 pkg. active dry yeast
1 tbsp. salt
4 c. water
1/2 c. butter

In a mixing bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt.

In a saucepan, heat water and butter to 120°F to 130°F (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened. Beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in greased 8 x 4 x 2-inch loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350°F for 25 to 30 minutes or until golden brown.

Yield: 3 loaves.