Ingredients:

6 to 6 ½ Cups Unsifted Floor
3 Tablespoons Sugar
1 ½ Teaspoons Salt
1 Package Active Dry Yeast
1 ½ Cups Water
½ Cup Milk
2 Tablespoons Margarine or Butter

Preparation:

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved Active Dry Yeast. Combine water, milk and margarine in a saucepan. Heat to 120° - 130° F. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scrapping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Turn out onto lightly floured board; divide dough in half. Cover; let rest 15 minutes. Shape pieces of dough into loaves. Place in two greased 8 ½ x 4 ½ x 2 1/1 - inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400° F about 30 minutes or until done. Remove from pans and place on wire racks to cool.