Basic White Bread No. 2

Basic White Bread No. 2
2 tsp. sugar
1 cup lukewarm water
2 Tbsp. active dry yeast
2 cups milk scalded
6 Tbsp. sugar
4 tsp. salt
1 cup cold water
4 Tbsp. butter or margarine
11 cups flour, approx

• In a small bowl, dissolve the 2 tsp. sugar in the lukewarm water and sprinkle the yeast on top. Let stand 10 minutes. the yeast should froth considerably.
• In a saucepan, scald the milk and add the 6 Tbsp sugar and salt. Stir well. When dissolved, add the 1 cup cold water to bring the mixture to lukewarm. Add the butter and margarine.
• Measure 10 cups flour into a large mixing bowl, making a well in the centre. Keep 1 cup of flour aside to use later, if necessary. Stir up the dissolved yeast, add the milk mixture. Stir well and pour combined liquids into the well in the flour. Mix until well absorbed, using a large spoon. Then with the hands, work the dough until sufficiently blended to turn out onto a floured board. Knead on the floured board about 8 minutes or until smooth and elastic. Reserved flour may e added here if the dough remains sticky.
• Rinse out the large mixing  bowl with hot water so it will be warm when the dough is put back into it. Dry and grease lightly, if desired. Put dough in bowl, turning to coat all sides. Cover well and set away from drafts in a warm place. Allow to rise until double in bulk-1 3/4- 2 hours
• Turn dough out onto lightly floured surface. Cut into four equal parts. Shape each piece into a round ball and let rest 10 minutes while preparing four bread pans with bakers grease. Shape dough into loaves; put into the bread pans and let rise until double.
• Bake in 425F oven for 15 minutes, reduce heat and bake for another 35 minutes at 375 F. Turn out on rack and allow to cool. while still warm, brush the tops with butter, or a bit of milk and sugar mixed together.