|Warm water||3⁄4 Cup (12 tbs) (105° to 115° F)|
|Dry yeast||1 Packet|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Cup (96 tbs)|
Dissolve yeast in 3/4 cup warm water.
Heat milk just to boiling; add sugar and salt and stir until dissolved.
Allow to cool slightly; add yeast mixture and stir to blend.
Add flour, 2 cups at a time, blending with a spoon until dough is stiff yet still easy to handle.
Turn onto a floured surface; knead for 10 minutes.
Allow dough to rest 5 minutes.
Place in a well-greased bowl, turning dough once to grease the top.
Cover with plastic wrap and allow to rise in a warm place until doubled in bulk.
Punch down, turn, and allow to rise again until doubled in bulk.
Turn out onto a floured surface and pat down.
Allow to rest for 5 to 10 minutes.
Form dough into 2 small loaves and place in well-greased loaf pans.
Cover and allow to rise until doubled in bulk.
Preheat oven to 400° F and bake 25 to 30 minutes, or until bread is golden brown.