1 cake yeast
1 1/2 c. lukewarm milk
1/2 c. softened butter
1 c. sugar
1/2 tsp. salt
4 eggs, beaten
5 c. sifted flour

Dissolve yeast in 1/2 cup of milk. Add remaining milk, butter, sugar, salt and eggs. Add 2 cups of flour and blend thoroughly. Knead in remaining flour or enough to make a smooth, easily handled dough. Cover and allow to rise until doubled in bulk, about 1 1/2 hours.

Punch down and shape into one large round or 2 small loaves. Place on greased baking sheet. Cover and let rise until light. Bake at 350 degrees for 45 minutes for large loaf; 30 to 35 minutes for small loaves. Cool on wire rack.