|Active dry yeast envelope||1|
|Warm water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs), sifted|
Sprinkle yeast over warm water in a large bowl.
Stir until yeast dissolves.
In a medium-size bowl melt butter on high 1 minute.
Add sugar, salt and evaporated milk and stir until sugar dissolves.
Stir into yeast mixture..
Add flour all at once and beat until batter is smooth and very stiff.
Knead until elastic.
Cover and let rise in a warm place until double in bulk.
Punch dough down and place in a heat-resistant, non-metallic, loaf pan.
Cover and let rise again until double in bulk.
Microwave, uncovered, on low for 11 to 12 minutes.