1 cup (235g) lukewarm milk

1.25 cups (295g) lukewarmwater

2tbsp (25g) sugar or honey (40g)

2 tbsp (30g) butter, melted

2.25tsp active yeast

6 cups (750g) all-purpose flour

1 tbsp salt

2 large eggs, well beaten

whisk milk, water, sugar, butter, yeast together.

add remaining ingredients, stir until mixed. Add up to 0.5 cup more flour if dough is very sticky. Cover, let rest for 15-30 minutes.

knead until smooth and elastic, about 10 minutes, adding more flour if needed.

Coat with oil, cover, let rise until doubled in bulk, at least 1 hour.

grease 2x 9x5” pans. Split and shape dough into pans. cover and let rise again until doubled in bulk again, 1 to 1.5 hours. Preheat oven to 450.

bake 10 minutes. Reduce heat to 350, bake until golden brown, immediately turn the loaves out onto a wire rack to cool.