White Bread
	5 3/4-6¼ cups    Flour   2 ¼ tsp    Active dry yeast   2 ¼ cups    Milk or Buttermilk   2 Tbs    Sugar   1 Tbs    Butter, Margarine or Shortening   1 ½ tsp    Salt     1 In a large mixing bowl combine 2 1/2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120° to 130°) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 2 Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in size (46 to 60 minutes). 3 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans. 4 Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12x8-inch rectangle. Roll dough up, jelly-roll style, starting from a short side. Seal with fingertips as you roll. 5 Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place till nearly double in size (30 to 40 minutes). 6 Bake in a 375° oven about 40 minutes or till bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning). Immediately remove bread from pans. Cool on wire racks.   Yield: 2 Loaves   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.