2 Lb white bread

2 Pound White Bread

1/2 cup low-fat milk

3T sugar

2t salt

3T butter or margarine

2 packages (2T) active dry yeast

1 1/2C warm water

5-6C all-purpose flour

Place milk, sugar, salt, and butter in saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. attach bowl and dough hook to mixer turn to speed 2 and mix about 1 minute.

Continue at same speed adding remaining flour, 1/2 cup at a time, and mix 2 minutes, or until dough clings to hook and cleans sides of bowl. Mix 2 minuets longer, or until dough is smooth and elastic. **Dough will be slightly sticky to the touch.**

Place dough in greased bowl. Cover and let rise in warm place about 1 hour, or until double in size.

Punch dough down and divide in half. Shape each half into a loaf and place in greased pan. Cover and let rise another hour.

Bake at 350 degrees for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

****This recipe worked when I had older bread pans. The new pans I have are just a touch larger then the pans of old so this recipe only makes one large 2Lb loaf. ENJOY!***