In a large mixer bowl, combine sugar and salt; set a side. In a small bowl add 1/2 cup warm water (100 - 110 °F) add 2 tsp. sugar and stir until dissolved. Add the yeast and stir. Let stand for 10 minutes. In saucepan, heat water, milk, and butter until warm (120 - 130 °F). Add to sugar mixture; stir and set a side until temperature decrease to 100 °F. When the yeast mixture doubled in volume stir. Then add to the bowl mixture and stir again. Add 3 cups of flour and stir with a wooden spoon. By hand, gradually stir in enough remaining flour to make firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and double, about 1 to 1-1/2 hour. Test dough with two fingers and make sure imprint of finger remain.
Punch down dough and knead briefly. Divide into 2 parts. On lightly floured surface, roll or pat each part to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5 or 8 x 4-inch bread pans. Cover; let rise in warm place until double, about 45 to 60 minutes. Bake at 400 °F. for 30 to 40 minutes until golden brown. Remove from pans; cool loafs on their sides.