1 cup warm (105°F to 115°F) milk
1 (1/4-ounce) package active dry yeast
2 3/4 to 3 1/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
Place warm milk in large bowl; add yeast. Stir to dissolve. Stir in
2 3/4 cups
flour, sugar, butter and salt until soft dough forms.
Turn dough out onto lightly floured surface. Knead dough, adding additional bread flour 1 tablespoon at a time, if necessary, 5-10 minutes or until dough is smooth.
Place dough into greased bowl; turn, greased-side up. Cover; let rise in warm place 45-60 minutes or until double in size.
Punch down dough; divide dough into thirds. Roll out each third to 10x5-inch rectangle. Fold 5-inch sides crosswise into thirds, overlapping dough. Roll up tightly, beginning at wide end. Pinch edge of dough to seal well; press in ends of roll.
Place each loaf into greased 5 1/2x3-inch loaf pan, seam-side down. Cover; let rise in warm place 30-45 minutes or until double in size.
Heat oven to 375°F.
Bake 20-30 minutes or until loaves are golden brown.
Bread Machine Directions:
Omit active dry yeast. Substitute 1 1/2 teaspoons bread machine yeast, milk at room temperature and use 3 cups bread flour.
Prepare bread dough using dough cycle according to bread machine manual directions. When dough has finished processing, continue with shaping, rising and baking as directed above.