Combine hot water with cold milk to make a lukewarm liquid (“baby bottle temperature), yeast, and sugar. Mix gently. Cover and let the yeast proof (bubble up) for ten minutes. If yeast does not foam up then do not continue…this means your yeast is old and you need to start over with new yeast.

Add salt, egg, and melted coconut oil. Mix to combine.

Add  8 cups of the flour, and mix and see how the dough is. You are looking for it to start to pull away from the sides of the bowl.  At this point the dough should be tacky but not too sticky. You can tell by touching it –if it is tacky but the dough doesn’t completely stick to your fingers, it is good and does not need more flour. If the dough sticks and clings to your fingers then add a 1//2 cup more and try touching it again.  It is really important to not add too much flour! Getting the right amount of flour is the key to good bread. It takes some experience to easily recognize the right amount in the dough–so don’t give up!  You will get it with some practice!

Knead the dough for 10-15 minutes. Cover with a clean kitchen towel or with a bowl lid or with a plastic bag or wrap . Let rise until it has doubled in size (about one hour).

Deflate the dough by gently punching it down and transfer it to a clean, lightly oiled surface. Divide into 3 equal portions for 3 loaves, or 9 mini loaves.   Form into the desired shape, and set on a greased cookie or greased loaf pan and cover with plastic wrap (spray it first with a nonstick cooking spray),  or a clean dish towel. Allow to rise again until doubled in size. Preheat oven to 375° F 

Bake. 
– 3 large loaves bake at 375° F for 25-30 minutes or until the thermometer reads 180° F at the center of the loaf. 
– 9 mini loaves bake at 375° F for 22-25 minutes or until the thermometer reads 180° F at the center of the loaf.

Remove from oven and let cool. Remove bread from bread pans and onto a cooling rack immediately so they don’t condensate and get soggy. Spread tops with melted butter if you want.

Let bread/ rolls cool completely, then they can be stored in twist tie bread storage bags.* They will last well at room temperature for 4-5 days, but remember that they do not have any preservatives in them so they may start to mold around day 7. I recommend freezing whatever won’t be used within 4-5 days.