**SPECIAL EQUIPMENT: This recipe requires a stand mixer with a dough hook attachment**
1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
2 packages (4 1/2 teaspoons) active dry yeast
1 1/2 cups warm water (105°F to 115°F)
5-6 cups flour
1 tablespoon herbs (I used a Herbs Special Pizza blend we had in the cupboard)
Place milk, sugar, salt, and butter in small saucepan; heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, herbs, and 4 1/2 cups flour to yeast. Attach bowl and dough hook to mixer; turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time (using the shield that came with your mixer prevents flour flying out as you add it), and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in large greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about 1 hour, or until doubled in size.
Punch dough down and divide in half. Shape each half into a loaf by rolling out on a lightly floured surface to a 9 x 14 inch rectangle; starting at short end, roll dough tightly, pinch edge to seal seam; pinch ends and turn under, placing seam side down in greased loaf pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in size.
Bake at 375° for 25, or until golden brown. Remove from pans immediately and cool on wire racks.