1 1/2 c. warm water (105-115 deg.)
2 tbsp. sugar
2 pkg. or cakes Fleischmann's yeast, active or compressed
7 c. unsifted flour (about)
1 c. milk
2 tbsp. sugar
1 tbsp. salt
3 tbsp. Fleischmann's butter

Measure warm water and 2 tablespoons sugar into large warm bowl. Sprinkle or crumble in Fleischmann's yeast. Stir until dissolved. Add 1 1/2 cups flour. Beat until smooth. Cover; let rise in warm place, free from draft, until light and spongy, about 30 minutes.

Scald milk; stir in remaining 2 tablespoons sugar, salt and Fleischmann's butter; cool to lukewarm. Stir sponge down. Add and stir in lukewarm milk mixture and enough remaining flour to for a soft dough. Turn out on lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.

Punch down. Divide in half. Shape into loaves. Place in two greased 9 x 5 x 3 inch bread pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake in hot oven (400 degrees) about 30 minutes. Remove from pans and cool.