- 5 1/2 to 6 c. all-purpose flour
3 T. sugar
2 envelopes rapid rise yeast
2 t. salt
1 1/2 c. water
1/2 c. milk
2 T. butter or margarine
Makes 2 loaves
In large bowl, combine two cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120-130 degrees); gradually add to flour mixture. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in one cup flour, beat at high speed for two minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover, let rest 10 minutes.
Divide dough in half. Roll each half to 12-by-7-inch rectangle.
Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2-by-4-1/2-inch loaf pans. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 400 degrees for 25-30 minutes or until done. Remove from pans; cool on wire rack.
