About 6 cups flour

1-tablespoon sugar

2-½ teaspoon salt

2 cups very warm (120 to 130 degrees)

2 tablespoons butter or margarine, softened

1-tablespoon milk beaten with 1 egg yolk (optional)

Dry Yeast

In large mixer bowl combine 2 cups flour, the sugar, salt and yeast. Beating at low speed, add water and butter; beat 3 minutes at high speed. Add ½ cup flour and 5 minutes longer, and then stir in 3 cups flour or enough to make soft dough. Knead on lightly floured surface, adding up to ½ cup flour, 8 to 10 minutes or until smooth and elastic. Place in large greased bowl, turning to greased top. Cover with towel and let rise in warm draft-free place (85 degree) about 1 hour or until double. Punch down, knead until smooth, cut in half and let stand 15 minutes covered with bowl. Roll each half in 12x9 inch rectangle. Starting with narrow edge, roll up. Place seam down in greased 9x5x3 inch loaf pans, cover with towel and let rise in warm draft-free place until double, about 45 minutes. Brush tops with milk mixture and bake in 400 degrees in oven for 25 to 30 minutes or until loaves sound hollow when tapped with fingers. Remove from pans and cool on racks.

Makes 2 loaves