Half-and-Half Bread

2 Tablespoons dry yeast
1/2 cup warm water
5 cups milk, scalded or powdered milk
6 Tablespoons sugar, divided
8 Tablespoons melted butter
2 Tablespoons salt
12-14 cups flour

Soften yeast in warm water, sprinkle in 1 Tablespoon sugar, set aside. Mix milk, butter, salt and remaining sugar. When cooled to 90 degrees, add half of the flour (6 cups) one cup at a time, mix well. Add yeast and water mixture, beat again. Let sit for 20 minutes to sponge stage. Add remaining flour one cup at a time. Knead for 10 minutes. Place dough in an oiled bowl, cover and let rise for 1 1/2 hours or until more than doubled. Punch down and let rise again (40 minutes). Punch down and let rise again, (20 minutes). Punch down and divide into 4 balls. Let rest for 10 minutes. Form into loaves and place in pans. Cover with plastic wrap sprayed with cooking spry. Let rise until double.

Bake at 350 degrees for 30-40 minutes.
Makes 4 large loaves.