1 pkg. dry yeast or cake of compressed yeast
1/4 c. warm water

Soften yeast in the water. Combine:

1 c. hot scalded milk
1 c. butter
1/2 c. sugar

In large mixing bowl, cool to lukewarm. Stir in:

2 slightly beaten eggs, reserve 1 tbsp.
2 tsp. vanilla or lemon flavoring
1 tsp. salt
Softened yeast

Add gradually 4 to 4 1/2 cups flour to form a stiff batter, beating after each addition.

Cover; let rise in warm place 85 to 90 degrees, until light and doubled in size, about 1 hour. Beat down, let rise again until doubled in bulk, about 3/4 hour.

Pour into well greased 9"x5"x3" loaf pans or 10" x 3 1/2" x 2 1/2" (angel food pan). Let rise in warm place until light, about 3/4 hour. Brush tops with reserved egg.

Bake in moderate oven, 350 degrees, 25 to 30 minutes. (If smaller loaves are desired put into 2 loaf pans.) To store or freeze, wrap in Reynolds Wrap.