BEGINNER'S WHITE BREAD

6 cups all-purpose flour,*divided use
3 tablespoons sugar
2 packages active dry yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

In large mixing bowl, mix together 5 cups of flour and all of the sugar, yeast and salt; set aside.

In saucepan, heat water, milk and butter or margarine until very warm, 120 to 130 degrees F. Stir warm liquids into dry mixture. Mix enough remaining flour for desired consistency (flexible but not gooey wet). Place on floured board and knead for 10 to 15 minutes; cover dough with a sheet of waxed paper and towel and let stand for 10 to 15 minutes more.

Cut dough in half. Shape each loaf, turning ends under, and place in greased loaf pans.

Cover again with waxed paper and a warm, damp dishtowel; fill large saucepan with the hottest tap water possible. Place hot water on floor of oven, then breads on rack just above water. Close oven door and let rise approximately 30 minutes.

After rising, remove loaves and saucepan of water from oven.

Preheat oven to 400 degrees (375 degrees if using glass pans).

Return loaves to oven (minus waxed paper and towel) to bake approximately 30 minutes until done. Remove from pans immediately and cool on wire racks.

*or a whole wheat version of this recipe, substitute 2 cups of the all-purpose flour with whole wheat flour.

Makes 2 loaves
Source: Fleischmann's Rapid Rise Yeast