In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120°F to 130°F); stir into dry ingredients.
Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest for 10 minutes.
Divide dough in half. Roll each half to a 12- x 7-inch rectangle.
Beginning at short end of each rectangle, roll up tightly as for a jelly roll.
Pinch seams and ends to seal.
Place, seam sides down, in greased 8½- x 4½-inch loaf pans.
Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done.
Remove from pans; cool on a wire rack.
Provided by Fleischmann's Yeast
