Step 1

Add yeast and one tablespoon of granulated sugar to warmed milk in a large glass or metal bowl. Allow to sit for about 3 minutes to proof (the yeast will begin to bubble and foam in the milk. If it does not, your yeast is not active and will not leaven the bread.)

Step 2

Once the yeast has proofed, stir in the butter, salt, remaining sugar and 4 cups of the flour. Stir until the dough begins to pull away from the sides, adding more flour at 1/4 cup at a time until it does so.

Step 3

Pour the dough onto a lightly greased countertop and knead the dough by hand until it is smooth, about 8 to 12 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap and place in a warm, draft free location to double in bulk, about 1 1/2 - 2 hours.

Step 4

Pour the risen dough onto the countertop and form into one or two loaves, depending on the number of baking pans you are using.

Step 5

Lightly grease your loaf pan(s) and place the risen dough into the pan(s). Lightly cover with plastic wrap and allow to rise within an inch of lip of the loaf pan(s), about 15 - 20 minutes. As your dough is rising, preheat the oven to 350º F.

Step 6

Remove the plastic wrap from the loaf pan(s). Bake your sandwich bread until it registers 190º F on an instant read thermometer, about 40-45 minutes. Turn your baked bread onto a rack to cool completely.

Step 7

Store in a bread box or under a cake dome for up to a week.

Step 8

Wrap carefully in plastic wrap and then again in foil. Store in the freezer for up to 6 months.