My mom used to make white loaf bread (super for sandwiches and toast) using milk. we had a cow and an abundance of milk - she used it at every opportunity. The milk also gave the bread a protein boost and softer crumb. I think was a riff on the one in the fannie farmer cookbook
Her recipe called for scalding the milk (whole milk), adding a little butter and then adding some cold water to get it down to a usable temp. The rest was AP flour, yeast and salt.
The bread was fabulous and I had sandwiches from it for lunch every day for years as a kid.
1 1/2 C hot milk
2 Pats Butter
1/2 Cold water
1 T Molasses
1 Pkg Yeast (hydrated) I substitute SAF yeast
6 Cups AP Flour
2 tsp salt
Forget love... I'd rather fall in chocolate!