Buttery White Bread

Instructions

1. In a saucepan, heat milk, butter, sugar and salt over medium heat until bubbles appear around edges. Remove from heat and let cool to lukewarm. (I put my pan in the fridge for about 7 minutes.)
2. In mixing bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. (If you're having trouble with your yeast proofing, add 1/4 teaspoon of sugar. Gives it a jump start.)
3. Stir in milk mixture to yeast. Using the paddle attachment for your mixer, add in 3 cups of flour, blend until all combined.
4. Switch out to the dough hook and slowly add more flour, 1/2 cup at a time, until a soft dough is formed. Knead dough in mixer about 7 minutes or about 10 minutes if by hand, until dough is smooth and elastic, adding flour as necessary to prevent sticking.
5. Place dough in a large greased bowl, cover and let rise about 1 1/2 hours, until doubled in size.
6. Punch down dough then remove from bowl and divide in half. Let dough rest 10 minutes then gently roll out dough or flatten with hands. Roll dough up and tuck under ends.
7. Place seam side down in greased loaf pans. Let rise until doubled, about 1 hour.
8. Bake in a preheated 400 degree oven for 30 minutes, until hollow sounding when tapped and a beautiful brown on top.
9. Remove from oven and brush with melted butter. Use it all, you'll thank me. Let cool in pans 30 minutes before removing to wire rack, serve warm or let cool completely.