3 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
5 c. all purpose flour
3 tsp. butter
2 c. milk (from powdered milk)

In large bowl combine sugar, salt and 2 cups of flour. Sprinkle yeast on top. Mix powdered milk to make 2 cups using hot tap water; mix in butter (doesn't have to be melted). Pour over yeast. Mix until just blended. Beat in 3 cups flour to make soft dough. On floured surface knead dough until elastic, about 5 minutes. Shape into ball; turn over in greased bowl. Cover with light dish towel; put in microwave (not on!); let rise until double about 1 hour.

Punch down dough by pushing fist into center and pulling in edges. Transfer to a lightly floured surface; cut in half; cover with bowl; let dough rest 15 minutes.

Grease two 9 x 5 inch loaf pans. Roll each dough half into 12 x 8 inch rectangle. Roll into loaf, place seam side down into pan. Cover with a towel, put in microwave. Let rise until doubled about 1 hour. Bake for 25 to 30 minutes until loaves test done. Sounds hollow when top is tapped lightly with fingers. Remove from pans immediately and cool on wire racks.