White Bread from Joy of Cooking

Makes two 5x9 inch loaves

Scald 1 cup of milk (i did this in the microwave, skim or 1% works better than whole milk)
Add:
1 cup of water (i added the water after melting the butter, sugar and salt in the milk)
2 tbs butter
2 tbs sugar
1 tbs salt

In a separate large bowl, combine 1/4 cup warm water with 1 package active dry yeast (let dissolve 3 to 5 min, I added a pinch of sugar to this)

Add the lukewarm milk mixture to the dissolved yeast.

Stir in 3 cups flour, beat 1 minute, then stir or work in remaining flour (3.5 cups) by tossing the dough on a floured board and kneading well until it is smooth, elastic and full of bubbles. For some reason, my dough was rather wet so I ended up adding more flour than they said to. I followed directions and added the 3 cups of flour. And it looked way too wet to turn out onto the table, so I added another cup. Still too wet. I ended up adding the 6.5 cups into the bowl, mixing with a rice paddle. Then I turned it out onto the table and started kneading, adding flour when it got sticky until it looked right. You will be using your mixer so just look at it and continue adding flour a little at a time until the dough is not sticking to the sides.

Place the dough in a well greased bowl, turn the dough over once and cover with a cloth. Let rise in a warm place until doubled in builk, at least 1 hour. Punch it down to its original size, and if time permits, allow the dough to rise until double once more (you definitely want to do this, you will get a better crumb). Shape the dough lightly into 2 loaves, and place them in greased pans. Cover and let the dough rise again until almost doubled in bulk.

Preheat oven to 450. Bake the bread 10 minutes. Reduce heat to 350 and bake 30 minutes longer. Remove loaves at once from pans and cool on a rack before storing.