In a large mixing bowl mix 1/4 cup warm water, tsp sugar, and 2 tsp of yeast
Allow this to activate for about 5 minutes.
Warm milk and butter slightly in a saucepan turn off heat, and add a tsp of white vinegar (make sure milk isn't hot, just warm)
Whisk in milk, sugar, and additional warm water, and salt in with yeast mixture.
1 cup at a time, add flour. Mix until fully incorporated and there is no dry flour.
Cover with press-n-seal or dish towel. Set aside in a warm spot in your kitchen to rise. It will rise to the top of the bowl and get little bubbles on top. The amount of time it takes to rise will vary on the temperature of your kitchen.
After it has risen, you can place in the refrigerator until your ready to bake. If I have time I like to do this, it makes the dough easier to work with.
Lightly grease 2 loaf pans. I like to brush pans with refined coconut oil.
On a clean countertop, sprinkle a generous amount of flour. Place all dough on counter and sprinkle more flour on top.
Knead dough by pressing the dough forward with the heels of your hand, then fold the fold the furthest edge of the dough back toward yourself. Rotate the dough and repeat for about 5 minutes. Add more flour as needed during the kneading to achieve a smooth slightly tacky dough.
Cut the dough in even halves.
Flatten dough out with your hand to an oval shape. Roll dough into a log shape (this helps to achieve a smooth even loaf) and place in loaf pan. Repeat with the other half of the dough.
Pre-heat oven to 400
Let rise until bread is just to the top of the loaf pans, or slightly under.
When bread has risen, bake for 30-35 minutes, or until golden brown.
When you pull bread out, with a pastry brush, brush with butter.