Best Bread

Do you remember that talk a few conferences ago? The one that talked about good, better, & best? Well, I have made a lot of bread over the years and this is the BEST recipe. Dad brought this home from my sister's house this summer & there is something about it that is a little different. Maybe it's that it's crispy & flaky on the outside or maybe it's that it's really soft & chewy on the inside. Whatever it is, it is YUMMY! A definite must try! (and trust me you will try it again & again) OH and there is a secret tip for these rolls. You have to use an aluminum pan to bake them in. Some how it just crisps them up on the outside.

Makes two loaves or 24 rolls

1 ½ Cups Warm Water
½ Cup Warm Milk
2 T. Yeast
3 T. White Sugar
2 T. Butter - melted
2 tsp. Salt
5 ½ - 6 Cups Flour

In Kitchen Aide bowl, add water, milk, yeast, & sugar. Let stand 5 minutes. Add melted butter and salt. On slow speed with the dough hook attached, gradually add flour until the dough begins to clean the sides of the bowl. Let mixer knead the dough for five minutes. Watch to see if the dough begins to stick to the sides again & needs more flour. Turn off mixer and form the dough into a nice smooth ball. Let stand covered in a warm place until doubled in size. Spray counter top surface lightly with PAM & punch down and knead to remove all air. Divide dough in half and form into loaves. Let rise ‘til double and cut a slit in the tops – or – divide in half and roll out like a pizza crust and cut into triangles like a pizza. Roll wedges starting at the big end into crescents. Place on greased pan with the tips on bottom. Let rise ‘til double and butter tops of rolls or loaves. Bake in a 400* oven for 25-30 minutes for bread loaves or 12-15 minutes for rolls. Brush with butter one more time. MMmmm….