1 c. milk
6 tbsp. sugar
1 tbsp. salt
3 tbsp. butter
2 pkgs. yeast (1/2 c. water)
2 1/2 c. water
9-10 c. flour (better grade like Robin Hood or King Arthur)

Scald milk and add butter, salt and sugar. Dissolve yeast packets in the 1/2 cup water, tepid. Cool down milk mixture enough with the 2 1/2 cups water and add the yeast mixture. Add 3 cups flour and mix well.

An optional ingredient is 2 tablespoons of brewer's yeast, which can be added at this time. Add 6 more cups flour and mix well. (A large straight-sided kettle works well as container, using a knife to mix dough and scrape sides.)

Turn dough out on board and knead, using the 10th cup of flour as needed to prevent sticking. When dough is elastic, put into kettle, which has been washed out and greased. Let rise until doubled, in a warm place. Then punch dough down, turn out onto board again and knead lightly.

Divide dough into 4 portions and place in bread tins; let rise again. Bake in 400 degree oven for 15 minutes. Then turn heat down to 350 degrees for another 25 minutes.