Milk Loaf Bread

This recipe came from a cookbook on my shelf: The Ultimate Bread Machine Cookbook.

Milk Loaf

1 c. milk, room temp. (or slightly warmed in microwave)
1/2 c. warm water
4 c. flour
1 1/2 t. salt
2 t. sugar
2 T. butter
1 pkt. rapid-rise active dry yeast

If making in the bread machine, follow the directions specified in your owner's manual with regards to what order the ingredients should be added to the bread pan. This is for a medium or 1 1/2 pound loaf.

1. Otherwise: in large mixing bowl, dissolve yeast packet in warm water; then add milk. Stir well.
2. Add the other ingredients and mix to form a dough.
3. On floured surface, knead dough until smooth.
4. Allow dough to rest, covered, in a warm place for 40 minutes to one hour, until doubled in size.
5. Punch down dough and knead again, 6 to 8 times.
   
6. Shape into desired loaf to fit dimensions of whatever pan you're using. (I used a round glass casserole dish.) Allow to rise again, covered, 30-40 minutes.
7. Carefully remove plastic wrap or waxed paper, so as not to "deflate" the dough. Bake at 400˚ for about 35 minutes. Bread will be done when the outside crust is a nice golden brown and the loaf sounds hollow when you tap it with a knife.