MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Basic White Bread (Kh)
  Categories: Breads
       Yield: 1 servings
   5 1/2    To 6 cups flour
       2 pk Active dry yeast
       2 tb Sugar
       2 ts Salt
       1 c  Milk
       1 c  Vvater
       2 tb Oil
            Oil or butter
   Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
   Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
   until very warm (120 to 130F). Add liquid to flour mixture; beat on
   high speed of elec- tric mixer until smooth, about 3 minutes.
   Gradually stir in more flour to make a soft dough. Tum onto lightly
   floured surface and knead until smooth and elastic (5 to 10 minutes).
   Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
   divide dough in half and roll out two 14x7-inch rectangles; for one
   loaf roll out to 16x8-inch rectangle. Roll up from narrow side,
   pressing dough into roll at each turn. Press ends to seal and fold
   under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
   9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
   double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
   Remove from pans immediately and brush with oil; cool on wire rack.
   Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
   sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
   lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
   enough additional flour to make a stiff dough. Turn out onto lightly
   floured surface; let rest 10 to 15 minutes. Knead until smooth and
   elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
   top. Cover; let rise in warm place until double in bulk (about 1
   hour). Punch down. Let rest 15 minutes. Follow same shaping and baking
   instructions as Quick Mix Method.