YIELD Makes 2 loaves

INGREDIENTS

2 cups milk
1/4 cup unsalted butter, softened
6‑1/2 to 7-1/2 cups bread or all-purpose flour, divided
2 packages active dry yeast
2 teaspoons salt
1/4 cup sugar
2 eggs

PREPARATION:

  1. Heat milk and butter in small saucepan over medium heat just until butter is melted. Remove from heat; cool to about 120° to 130°F.
  2. Combine 4 cups flour, yeast, salt and sugar in large bowl. Add milk mixture and eggs. Beat vigorously 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl.
  3. Turn out dough onto lightly floured work surface; flatten slightly. Knead 10 minutes or until smooth and elastic, adding flour if necessary to prevent sticking.
  4. Shape dough into a ball. Place in large lightly oiled bowl; turn dough over once to oil surface. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.
  5. Grease two 9X5-inch loaf pans; set aside. Turn out dough onto lightly oiled work surface; divide in half. Shape each half of dough into loaf; place in prepared pans. Cover with towel; let rise in warm place 45 minutes.
  6. Preheat oven to 375°F. Bake 25 minutes or until loaves are golden and sound hollow when tapped. Immediately remove bread from pans and cool on wire rack.
This recipe appears in: Greek Flat Breads  /  Basic Dough
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