Soft White Bread

This is a wonderful sandwich bread.
It makes three loaves, which is nice because it gives you one loaf to make for your family, a second to make into rolls or cinnamon buns and a third to give away to someone.

11 to 11-1/2 cups all-purpose flour
6 tablespoons sugar
1/3 cup nonfat dry milk powder
3 packages (1/4 ounce each) active dry yeast
1 tablespoon salt
4 cups water
1/2 cup butter, cubed

In a bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a saucepan, heat water and butter to 120°-130° (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; shape into loaves. Place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves.

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