Ingredients
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 1/2 teaspoons salt
1/2 cup water (105 to 115 degrees)
2 packages active dry yeast
2 large eggs, lightly beaten
4 1/2 cups all-purpose flour, may need a little more
Instructions
1. Place milk in a small saucepan and bring it just to a boil. Immediately remove from heat and stir in sugar, butter, and salt. Let cool to lukewarm (no hotter than 115 degrees.)
2. Mix together warm water and yeast. I do this right in the glass measuring cup that I measure the water in. Let sit a few minutes.
3. Pour yeast mixture into the mixing bowl for your electric mixer. Add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed.
4. Beat in remaining 2 1/2 cups flour gradually. There is a chance you will need a little less than 4 1/2 cups of flour.
5. Next knead the dough. Use a dough hook on an electric mixer. Beat with speed set to 2 for ~ 7 minutes. (or knead the dough on a lightly floured surface for 8 to 10 minutes. (I use the dough hook for about 5 minutes and then knead by hand for a few minutes).
6. Place dough in a buttered bowl. The dough ball gets greased with butter on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
7. Divide into two halves and place each half in a buttered bread pan, set in a warm place to do the second rise for 1 hour.
8. Preheat over to 375 and bake for 20 to 25 minutes.
9. Remove from oven and brush with butter.
