Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    active dry yeast
     1/4  cup           warm water
   2      cups          milk or 1/3 cup nonfat d
   1      cup           warm water
   4      tablespoons   butter or butter substit
   4      tablespoons   honey or light brown sug
   1      teaspoon      salt
   2                    eggs
   6 1/2  1/2 cups      white flour -- pr, up to 7
                        y milk mixed with 1 3/4
                        te
                        r
                        ferably unbleached

Preparation:

Makes two 8-inch loaves Follow the first paragraph of BASIC WHITE BREAD I. Heat half the milk just enough to dissolve the butter, honey, and salt in it. Add the rest of the milk, then the eggs, and beat until they are thoroughly broken up and well blended. Or if using dry milk simply beat everything together. Add to the yeast and stir in 6 cups of the flour. Follow the directions for kneading, rising, and baking as described in BASIC BREAD I. ALTERNATE SPONGE METHOD FOR WHITE BREAD This method can be used in making any of the Basic White Breads. The first rising, before the addition of salt, tends to develop a little more flavor in the loaf, but we have found the most important advantage is that this method produces a more compact loaf, good for easy slicing to make sandwiches. It's all a matter of personal taste. To make the sponge: dissolve the yeast, add 1/2 the total amount of liquid you are using, and stir in 2 cups of the flour. Beat about 100 strokes or 30 seconds in an electric mixer, 10 seconds in a food processor. Cover the bowl with plastic wrap and let rise anywhere from half an hour to 8 hours - whatever is convenient. Then add the rest of the ingredients and proceed as directed in the Basic White Bread recipes. You will find that the sponge method uses less flour; therefore, hold back on the last cup when you are mixing it in so that you don't let the dough become too dry; it should have the same texture as the other basic white doughs for its second and final ri