Instructions

1. Attach the dough hook to your mixer. If you do not own a dough hook, use the flat beater attachment.

2. Combine 2 cups flour with 2 tbsp. sugar, 2 tbsp. salt and 1 tbsp. quick-rise yeast. Add the ingredients to your mixing bowl and stir lightly with a fork.

3. Heat 1 cup water and 1/4 cup milk to approximately 110 degrees Fahrenheit and pour into dry mixture. Do not add water that is too hot or too cold, as this may prevent the yeast from rising. Stir lightly with a fork to moisten.

4. Turn on your mixer and beat at the number 4 setting for about 1 minute. Slowly add flour 1/4 cup at a time until the dough naturally pulls away from the sides of the mixer and forms a solid ball.

5. Remove the dough from your stand mixer and roll on a lightly floured surface until it resembles a loaf of Italian bread. Place on a large greased cookie sheet and set somewhere warm. Let rise for 45 to 60 minutes, or until the dough triples in size.

6. Preheat oven to 350 degrees Fahrenheit. Bake the loaf for 30 to 40 minutes, or until the outside turns a light golden brown. Let cool completely before slicing.