Perfect Italian White Bread

Soften yeast in 1/4 cup of lukewarm water for a few minutes, then
stir until blended; measure sugar, salt and butter into mixing bowl;
pour milk over and stir, mashing the butter against the side of the
bowl until it is broken into small pieces; add remaining water and
cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups
flour; beat with a wooden spoon until batter is smooth and elastic;
stir in 1 1/2 cups more flour, then with floured fingers, work in
enough additional flour to make a soft dough that doesn’t stick to
your fingers; turn dough out onto a lightly floured board and knead
for 2 minutes, about 100 strokes; shape dough into a ball and put it
in a bowl rubbed with butter, cover with a towel let dough rise until
double in size, about 1 1/2 hours; punch down and turn it onto a
floured board; cut in half and shape each half into a small ball;
shape each ball into a loaf and put in a greased bread pan; cover
pans with a towel and let rise until double in size, about 1 hour;
bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden
brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19
C.OZBURN on GEnie