|Flour||6 Cup (96 tbs)|
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Hot water||3 Tablespoon|
|Dry yeast/2 tablespoons fresh yeast||3 Teaspoon|
Combine salt, sugar and butter in a bowl.
Pour hot milk.
Add half cup water after butter melts.
Sprinkle yeast over three tablespoons luke warm water.
Cover and keep for 10 minutes; mix well and add to milk mixture.
Add about four cups flour; knead on a floured board for about 10 minutes.
When the dough is smooth, place it in a greased bowl; cover with a damp towel; cover the bowl and place it in warm place until doubled in bulk (for 1 1/2 to 2 hours).
Turn out on a well-floured board and knead till it is smooth; divide the dough into two balls; cover the balls with a damp cloth and leave for five minutes.
Knead each ball with hands and form into two loaves.
Place in greased loaf tin; brush surface with milk and butter mixture.
Cover a damp towel and leave in a warm place for another one hour or until doubled in bulk (tin size should be 8 1/2 inch x 4 1/2 inch x 2 1/2 inch).
Brush top with cold water; place shallow pan of hot water in bottom of oven to create steam.
Bake in 210°C oven for 10 minutes; after 10 minutes reduce oven temperature to 180°C and bake for 20 to 25 minutes more.
Remove from oven and brush top with cold water.
Keep hot bread in tight tins.