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Mix sugar and warm water in the bowl of your stand mixer. Sprinkle the yeast over and allow it proof for about 10 minutes. Stir in the warm milk and salt.
Using the dough hook attachment, turn the mixer on low and slowly add in flour until a soft dough ball forms. It should be slightly tacky, but not sticky and come away from the sides of the bowl easily. Do not add more than 8 cups of flour.
Turn dough out into an oiled mixing bowl, turning the ball of dough until it has been completely coated with oil. Cover loosely, set in a warm spot and allow to rise until the dough has doubled in size, about 45 minutes to 1 hour.
Turn dough out onto a lightly floured surface and punch down. Divide dough into two equal parts. Working with one dough ball at a time, gently roll or pat down into a 9x12 inch rectangle. Roll the dough up tightly, tuck the ends under and place into a greased 9x5 inch loaf pan. Cover loosely, set in a warm spot and allow it to rise until the dough has doubled in size again, about 45 minutes to 1 hour.
Brush the tops of the loaves with melted butter. Bake at 375 degrees for 30 to 35 minutes. You'll know the bread is done when it has a golden brown crust and sounds hollow when you tap on it.
Let cool at least 10 - 20 minutes before removing from loaf pans, and allow to cool completely before slicing.