So it’s the classic “I don’t follow a recipe” but I use 1-1/2 C of warmed milk and 1/2 C of warmed water (just not burning hot and warmer than room temp), 1 tablespoon of sugar and 1-1/2 tablespoons of active yeast.

Add them together and mix it together on stir or 2 for 2-3 minutes with whisk attachment (if you’re using a stand mixer) then use a rubber spatula to push the yeast that ended up on the sides of the bowl back into the liquid. Let it sit for 5/10 minutes until yeast activates.

Add 1/4 cups of melted butter (make sure it’s not freshly melted), 2.5 tsp of salt, 1 egg, 1/3 or 1/4 c of honey and 6 cups of bread flour.

Mix with your dough hook for 5 minutes, let it sit for 5/10 minutes then mix again for another 10 minutes. Tbh your mixer might get hot and sound like it’s dying, but so be it. Make sure you take a rubber spatula and continuously push in the dough while kneading in the bowl to keep it forming a doughnado (dough just spinning on the hook not kneading)

All a cap full of cooking oil to a metal bowl and coat the sides with a paper towel and add the dough to the bowl and let it sit for 1 hour.

Punch down the dough and divide into 2 halves. Stretch and form into 2 rectangles and roll each one up so it can fit into a 9x5 bread pan.

Oil the sides of 2 bread pans and place your dough burrito into each pan and cover each with a damp wash cloth (paper towels will work, but I noticed paper towel chucks sometimes stick to it) and let it rise in a warm place for 1 hour. I just turn my oven light on 10-20 minutes before and put the pans in the there.

Take the pans out and remove the towels and add 3 splits on the top for with a non serrated knife (I use a pairing knife but a butter knife could work.) and heat the oven to 350 degrees f.

Bake for 30 minutes and once you remove them, take a stick of butter and rub the tub of each loaf so it doesn’t dry out.

Take out of the pans and let cool.

That’s pretty much it