Mema’s White Bread

Makes 2 loaves

About 7 cups flour

2 tsp yeast

2 1/2 cups milk

3 TB butter

3 TB sugar

1 TB salt

In a small bowl, combine 1 1/2 TB sugar and 1/2 cup warm water. It’s possible to kill yeast if you use water that is too hot, so water should be slightly warmer than lukewarm (test on wrist like you would for a baby bottle). Sprinkle yeast over top of the sugar and water mixture, and allow it to sit for about 5 minutes, until dissolved and foamy. Pour remaining sugar, salt, butter, and half of the flour into a large mixing bowl (sugar on one side and salt on the other). Pour prepared yeast mixture on the sugar side. Slowly add milk and combine with fingers. Use cooking oil to grease fingers if needed. Gradually add remaining flour, only adding enough for an elastic dough. Oil a clean surface, and knead dough by hand for 8 min. and then return dough to bowl (can also leave dough in mixing bowl to knead). Cover and let rise until dough has doubled in size (about 1-1.5 hours). Use poke test to see if finger print stays. If it does, dough is ready. Return dough to clean surface. Punch down, removing air. Knead briefly and shape dough into two loaves. Pinch seams tightly. Place into well-buttered bread pans. Let loaves rise a second time. Preheat oven to 350° (325° for glass pans). Bake for 45 minutes or until golden brown. Remove from oven and rub butter on tops.