1 1/2 c. milk
1/2 c. (1 stick) butter
2 pkgs. "rapid-rise yeast"
1/2 c. sugar
1 tsp. ground cardamom
1/4 tsp. salt
Butter
7-8 c. reg. all-purpose flour (more or less)
2 buttered loaf pans, 9x5x3 inch

Preheat oven to 350°F.

Heat milk until scalding (tiny bubbles will form around the edge of pan). Remove from heat and add butter; stir occasionally until butter has melted. Pour into large mixing bowl and let cool to lukewarm. Stir in yeast. Allow to sit for 5 minutes.

Sift together 7 cups of the flour, sugar, cardamom and salt and add to milk mixture, mixing well.

Turn dough out onto floured bread board and knead as much of the remaining 1 cup flour as needed into dough. Place in a buttered bowl, brush with melted butter.

Cover and set in warm place, free from draft, to rise until double, 30-60 minutes. Punch down; cover and let rest for 10 minutes.

Turn dough out onto a lightly floured work surface and knead for 5-10 minutes, adding flour if dough is too sticky or oil if dough is too dry, to adjust consistency of dough for kneading. Divide dough into 2 portions and shape into loaves.

Place in loaf pans which have been buttered or brushed with vegetable oil and lightly dusted with flour (tap out any excess). Cover and let rise in a warm place until double in size.

Bake in a preheated 325°F for 25-30 minutes. While still warm, brush with melted or softened butter.

If using a large pan, bake at 325°F.