White Bread

5 1/2 c. sifted all-purpose flour
1 envelope active dry yeast
3 Tbsp. sugar
2 tsp. salt
1 1/2 c. water
1/2 c. milk
3 Tbsp. vegetable oil
1/4 c. butter or oleo

Mix 2 cups of flour, yeast, sugar and salt in large bowl. Heat water, milk and oil in a small pan until very warm to touch but not scalding and add to flour. Beat with mixer on medium speed for 2 minutes, scraping bowl. Blend in 3/4 cup more flour at low speed, then beat at high speed for 3 minutes. Stir in remaining flour to make a soft dough. Turn out on a dough board, floured, and knead about 10 minutes, using only
enough flour to keep from sticking. Place in large greased bowl; turn to coat top with butter. Cover with cloth and let rise in a warm place 1 1/2 hours or until doubled. Punch down dough, turn out onto a floured board, invert bowl over dough, allow to rest 10 minutes. Divide dough in half and knead several times. Roll up as for a jelly roll, and place in greased loaf pan, seam side down. Let rise again in a warm place 1 hour or until doubled. Bake in 400° oven for 30 minutes. Remove from pan and cool on rack. Rub top and sides with butter if desired. Makes 2 loaves.