Mix milk, butter, sugar, yeast together and put in the mixer bowl. Let sit till yeast proofs. Add eggs, salt then flour. Add slowly and at low speed or more flour will be on you and your cabinets then in the bread. Add enough to make the dough glossy ,but not too sticky. Let rest for 5 min. ~Leave dough in mixer- Then knead[ adding flour as needed] again for 1-3 minutes at setting 3or4. Put bowl in warm area until doubles, punch down good an knead it a bit, Let it double again. Punch down and put onto a floured table ( lightly). Knead -ading flour to dough as needed) form into 2 loaves or rolls. Bake at 350-f for an Hour. Knock on the loafe it will sound hollow. >From this you can just about do anything. Add a cup of leftover cereal or a combination of such use Molasses for sugar and you have Anadama Bread. Add 1/2 cup of Chopped tomatoes and 1 tsp. of oregano, basil youve got Tomato Herb bread. A nice change from garlic bread for Spaghetti. The trick togood bread making is the flour and kneading. Any "wet" addtion to recipe will need a increase of flour. Kneading- flour should be added but only enough to make the dough resilent to touch. Experiment its FUN! Posted to JEWISH-FOOD digest Volume 98 #010 by Sara Sutherland on Jan 06, 1998