Beginner's White Bread
(makes 2 loaves)

6 to 6 1/2 cups bread flour
3 Tbs sugar
2 packages quick-rise yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tbs butter

In large bowl, combine 4 cups flour, sugar, yeast and salt. Heat water, milk and butter until very warm (125°F to 130°F); stir into dry ingredients. Stir in enough remaining flour to make smooth dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

On a lightly floured surface, divide dough in half; roll each out into a 12" x 7" rectangle. Roll them up from the short end; pinch the seams and the ends to seal the roll. Place them seam side down in two greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in a preheated 400°F oven for 30 minutes or until done. Remove from pans and cool on wire rack.

To make this a whole-wheat bread, replace 2 cups of bread flour with 2 cups of whole wheat flour. You may need less bread flour.

SOURCE: Fleischmann's Yeast (I changed "all-purpose flour" to "bread flour", and made a few other changes in wording.)