Crusty White Bread

In a small mixing bowl dissolve yeast and sugar in the warm water. Let stand until creamy about 10 minutes.

In a large mixing bowl combine the yeast mixture with the milk the butter or margarine 4 cups of the flour and the salt; stir until well combined. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and supple about 8 minutes.

Lightly oil a large mixing bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume about 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume about 40 minutes.

Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.