Directions:

1. Heat milk, sugar, salt & butter until butter melts and sugar dissolves. Cool to lukewarm.
2. Dissolve yeast in warm water, pour into * KitchenAid bowl and add lukewarm milk mixture and 4.5 cups of flour. Attach dough hook and mix on Speed 2 for about one minute or until all ingredients are incorporated.
3. Continuing on speed 2 add remaining flour as needed, 1/2 cup at a time (depending on our humidity I usually need to add 1/2 cup to the 4.5 cups I started with) and mix until dough clings to hook - about 2 minutes. Continue kneading on Speed 2 for about two minutes longer or until dough is smooth and elastic. Dough will be slightly sticky.
4. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.
5. Punch dough down and knead by hand on a floured surface for about two minutes. Divide in half and roll each half into a rectangle with a rolling pin. Then by hand roll each rectangle into a log, pinching the ends to seal, and place each log into a greased 9x5x2 loaf pan, turning to coat the top.
6. Cover & let rise in warm draft-free location until doubled in size, approximately 50 minutes. Remove cover and turn oven to 400 degrees (375 for glass pan) and bake for 30 minutes. When only 5 minutes remains brush melted butter on top of each loaf and allow to finish baking.