2 c. scalded milk
1/2 c. butter
1/2 c. sugar
2 pkg. salt
2 pkg. active dry yeast
2 eggs, beaten
7 c. (or less) all-purpose flour or bread flour

In large bowl or pot, add scalded milk. Add butter, let cool to lukewarm. Add sugar, salt and yeast which has been softened in lukewarm water. Add beaten eggs, stir until mixed. Add about 3 cups flour gradually, stir with spoon until stiff. Turn out onto floured board and knead, adding rest of flour in small amounts. Just to keep dough from getting sticky. It should be smooth and elastic.

Put in large greased bowl. Grease top of dough. Cover dough with cloth, put in warm place and let rise until doubled in bulk (when a dent made with finger stays, dough is ready to knead down.) Grease bread pan.

Divide dough into 2 portions, knead both and put into greased pans. Let rise about 1 hour. Put into preheated oven at 350 degrees for about 40 minutes. Brown and slightly away from pan. It should be done. Rub butter on top of bread.