2 tbsp. active dry yeast
1/4 c. warm water
1 c. milk
1/2 c. butter
1 c. sugar
1 tsp. salt
6 c. or more flour
4 eggs, well beaten

In a small bowl, sprinkle the yeast over the warm water and stir to mix well. Meanwhile, scald the milk and stir in the butter, salt and sugar. Stir until butter dissolves. Let mixture cool to lukewarm.

Beat 2 cups flour into milk mixture. When smooth, add 3 beaten eggs and the softened yeast. Add about 4 cups flour and knead dough on a floured board until smooth and shiny. Shape into a ball, place in a buttered bowl, turn, and cover. Let rise in a warm area until doubled.

Cut dough in half and shape each into a ball. Place each in a buttered pie tin; cover, and let rise again until doubled. Brush the top of each loaf with the remaining egg and bake in a preheated 350 degree oven for 25 minutes. Cool on racks. Makes 2 loaves.