Bread

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White bread

1 cup warm water (110°)
1/2 cup warm milk
3 Tablespoons sugar divided
2 1/4 Teaspoons regular yeast
3 Tablespoons softened butter, plus more for top of the bread
3 3/4 to 4 cups bread flour (may use all purpose flour)
3/4 teaspoon salt

In small bowl or 2 cup measure place warm water, yeast and 1 teaspoon sugar.
Mix slightly and let sit on counter for about 5 minutes, until foamy.
In large bowl mix 2 cups flour, softened butter, warm milk, remaining sugar and yeast mixture.
Gradually add enough bread flour to make a dough that pulls away and can be handled.
Turn out on lightly floured surface and knead for about 10 minutes, adding flour to keep it from sticking as needed.
When dough is smooth and elastic, shape into ball and place in greased bowl. (I use vegetable spray)
Cover with plastic wrap and place in warm area to rise until doubled in size, about 45 minutes to an hour. (I turn on my oven for 1 minute. Tun it off and place dough in oven.)
After dough has risen, place on lightly floured surface and roll out to rectangle about 9x15.
Roll up tightly from short end.
Pinch seams together.
Tuck ends under and place in prepared bread pan.
Cover with plastic and place in warn spot to rise until double about 30 to 40 minutes.
Bread dough should have risen higher than the pan.
Bake uncovered in oven that has been preheated to 400°.
Bake for 30 to 40 minutes until top is golden brown and it sounds hollow when tapped.
Place pan on cooling rack and spread top with cold butter as desired.
After about 5 minutes, remove from pan and cool at least 15 minutes.
Place on side for easier cutting.