Step 1

In a bowl or in a large liquid measuring cup combine water, milk and butter. Heat in microwave until it reaches 120 - 130 on an instant read thermometer, about 1 - 2 minutes (it's okay if butter doesn't fully melt).

Step 2

Meanwhile add 5 1/2 cups flour, sugar, salt and yeast to the bowl of an electric stand mixer fitted with the paddle attachment. Mix for about 10 seconds to blend.

Step 3

Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute.

Step 4

Scrape dough from paddle and switch to hook attachment, scrape sides of bowl. Set to a fairly low speed and let knead 4 minutes, while adding a little more flour if needed until dough consistency isn't sticky (it can stick to the bottom of bowl but shouldn't stick to the sides).

Step 5

Meanwhile spray two 8 by 4-inch or 8 1/2 by 4 1/2-inch loaf pans with non-stick cooking spray.

Step 6

Divide dough into two equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.

Step 7

Cover loaves with a large container such as a cake carrier or spray a sheet of plastic wrap with non-stick cooking spray and drape over loaf pans. Let rise until doubled in volume, about 25 minutes.

Step 8

Meanwhile preheat oven to 375 degrees.

Step 9

Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool.

Step 10

Store loaves in an airtight container once they are almost finished cooling.

Step 11

Recipe source: Cooking Classy