1. In a large bowl, dissolve the sugar in 1 cup of lukewarm water, then stir in yeast. Allow proofing until yeast resembles creamy foam and stir in 1 more cup of lukewarm milk.

2. Mix salt and oil into the yeast. Using a wooden spoon mix in the flour, one cup at a time. (If you have a stand mixer you can mix using the dough hook).

3. Then, place the well-mixed dough on a floured surface, and knead by hand until nice and smooth.

4. Place dough in well-oiled bowl; turn to coat top. Cover with plastic wrap and let rise about 1 hour. (Make sure the dough is in a draft free area)

5. Once again punch dough down, place dough on floured surface and knead a few times. Divide dough in half.

6. Shape into loaves and place into 2 greased 9×5-inch pan. Or place the dough on a greased cookie sheet, and form it into a long freestyle shape.

7. Allow the dough to rise 30 minutes or until dough has risen about 1″ above pans. Place in a 350 degree preheated oven and bake for 30 minutes.

Remove from pans immediately and cool completely before cutting.

*Note: To make it a softer crust, you can brush the top of the loaves with a little melted butter right after you take them out of the pans. To make it a crispier crust, just leave as is.

If you make this delicious milk bread, be sure to tag me on social media! I love to see your creations.