4 cups all purpose flour
1 1/2 TBS instant yeast
2 TBS brown sugar
2 TBS melted butter
4 cups warm milk
6 cups bread flour
1 1/2 TBS salt
In a very large bowl, stir together the all purpose flour, yeast, and sugar. Pour in milk and butter. Mix well. Slowly add 1 cup of bread flour at a time, until you have added 4 cups. Dough should be sticky. Cover and let rest for 20 minutes.
Add salt and 1 cup flour. If the dough is too sticky to knead add more flour, up to one cup. Knead on floured surface 8-10 minutes. Add flour as needed to keep from sticking.
Let rise until doubled, about 65 minutes. When the dough is ready, you should be able to push a floured finger deep into it and leave an indentation that doesn't spring back.
Preheat oven to 375. Divide dough into 3 pieces. Shape dough into loaves and place seam side down in greased pans. Cover and let rise about 50 minutes.
Bake at 375 for 30-35 minutes, or until golden brown. Remove from pans immediately and let cool 40 minutes before cutting.
*I made a couple changes: I didn't have bread flour, so I used all purpose. I substituted 1/2 cup flour with instant potato flakes to help the bread be less crumbly.*