White Bread

Beautiful tall loaves for toast and sandwiches.
Prep: 25 minutes plus rising Bake: 30 minutes
1⁄2 cup warm water (105° to 115°F)
2 packages active dry yeast
1 teaspoon plus 1⁄4 cup sugar
21⁄4 cups milk, heated to warm (105° to 115°F)
4 tablespoons butter or margarine, softened
1 tablespoon saltv about 7,1⁄2 cups all-purpose or bread flour

1. In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Add milk, butter, remaining 1⁄4 cup sugar, salt, and 4 cups flour. Beat well with wooden spoon. Gradually stir in 3 cups flour to make soft dough.
2. Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in enough of remaining 1⁄2 cup flour just to keep dough from sticking.
3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with greased plastic wrap and let rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
4. Grease two 9" by 5" metal loaf pans. Punch down dough. Turn dough onto lightly floured surface and cut in half. Shape each half into rectangle about 12" by 7". Roll up from a short side. Pinch seam and ends to seal. Place dough, seam side down, in prepared pans. Cover pans loosely with greased plastic wrap and let rise in warm place until almost doubled, about 1 hour.
5. Meanwhile, preheat oven to 400°F. Bake until browned and loaves sound hollow when lightly tapped on bottom, 30 to 35 minutes. Remove loaves from pans; cool on wire racks. Makes 2 loaves, 12 slices each.