Milk-N-Honey White Bread

This bread has come out perfect every time I've made it. The bread has a soft, light texture and is a big hit with my family. It's also perfect for toasting and sandwiches. (I got this recipe from the Taste of Home' Baking Book by Kathy McCreary of Goddard, Kansas). Works best in a stand mixer

• Ready In: 45 mins
• Yields: 2 loaves

Ingredients

• 2 (1/4ounce) packages active dry yeast (2.5 teaspoons each)
• 2 1⁄2 cups  warm milk (110-115 degrees)
• 1⁄3 cup honey
• 1⁄4 cup butter, melted
• 2  teaspoons salt
• 8 1⁄2 cups all-purpose flour

Directions

1. In a large mixing bowl, dissolve yeast in milk.
2. Add honey, butter, salt and 5c flour; beat until smooth.
3. Stir in enough of the remaining flour to form a soft dough.
4. Turn onto lightly floured surface and kneed until smooth and elastic (6-8 minutes).
5. Place in greased bowl and turn once to coat. cover with tea-towel.
6. Let rise for 1 hour (or until doubled).
7. Punch down and divide dough in half.
8. Shape each of the sections into loaves and place in 2 greased 9-in.x5-in.x3in. loaf pans. Cover and let rise for 30 minutes (or until doubled).,.
9. To shape into loaves, roll dough sections into rectangles and beginning at the short end roll each rectangle firmly (but not too loose/tight) and pinch seam on top and sides.
10. Bake at 375°F for 30-35 minuets or until golden brown. ( cover loosely with foil if top browns too quickly).
11. After baking remove from pans immediately and cool on a wire rack.