About 6 cups all-purpose flour, divided

3 tablespoons sugar

2 1/2 teaspoons salt

1 pkg. dry yeast

1 1/2 cups water

1/2 cup milk

3 tablespoons butter

Combine 2 cups flour, sugar, salt, and yeast in a large mixing bowl; stir well, until butter melts, stirring occasionally.  Cool to 120° to 130°.

Gradually add liquid mixture to flour mixture, heating well at high speed of an electric mixer.  Beat an additional 2 minutes at medium speed.  Gradually add 3/4 cup flour, heating 2 minutes at medium speed.  Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes).  Shape into a ball, and place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.  Divide dough in half.  Roll one portion of dough into a 14 x 7-inch rectangle.  Roll up dough, starting at narrow edge, pressing firmly to eliminate air pockets; pinch ends to seal.  Place dough, seam side down, in a well-greased 9 x 5 x 3-inch loaf pan.  Repeat procedure with remaining portion of dough.

Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.  Bake at 375° for 45 to 50 minutes or until loaves sound hollow when tapped.  Remove bread from pans immediately; cool on wire racks.  Yield:  2 loaves.