basic white bread
1 c warm water
1 tbsp sugar
two tbsp yeast
3 tbsp oil or butter
1 cup milk or buttermilk
1 tsp salt
2 tbsp sugar

mix well.
Add 3 c flour.
Stir 50 times clockwise and 50 times counter clockwise or use your
 mixer for 2 minutes.
add another 3 to 4 cups flour and mix until the dough forms a good
 ball, not a bad ball, coming away from the sides of the bowl.
turn dough out of bowl onto floured surface and let it sit for 10
 minutes, skippable.
Knead the dough 5 to 10 minutes. The more kneading the nicer the crumb
 and the texture of the bread. The dough should be a little sticky.
 After kneading, roll into a ball and put into a greased bowl roll
 dough around in the bowl so a thin film of oil covers the dough. Cover
 and let rise for about an hour. 
Punch dough down, let rise again until almost double about 30 minutes.
 Punch dough down again and divide into 2 equal parts and let rest for
 10 minutes. Shape into loaves and put into well-greased 9x5 inch pans,
 let rise again until sides of dough touch the sides and top of loaves
 are rounded, about 30-60 minutes.
Bake loaves at 425 degrees for 25-30 minutes.
When done, immediately remove loaves from pans and set on cooling
 wracks or across loaf pans. Brush outsides of loaves with butter. Wait
 at least 20 minutes before cutting.