1 package dry yeast (about 2 1/4 tsp)

2 tbsp sugar

1 2/3 cups warm   low fat milk

2 tbsp butter,melted

4 3/4 cups all-purpose or bread flour,divided

1 1/2 tsp salt

cooking spray or melted butter to coat  loaf pan

Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes.

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Stir in melted butter

Lightly spoon flour into dry measuring cups,level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), add enough of remaining flour,1 tbsp at a time, to prevent dough from sticking to hands.I am just being lazy doing it as you can see here i used a mixer instead.But didnt make any difference though.

Place dough in a large bowl coated with cooking oil spray or melted butter. Cover and let rise in a warm place, 1 hour or until doubled in size. (Gently press two fingers into dough. If indention remains,dough has risen enough.

Punch dough down,let rest 5 minutes. Roll into  14x 7-inch rectangle on a floured surface. Roll up rectangle tighly starting with a short edge. Pressing firmly to eliminate air pockets;pinch seam and ends to seal.

Place roll seam down in a 9×5-inch loaf pan coated with butter. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350

Uncover dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove loaf from pan and cool on a wire rack