1/4 c. sugar
1 1/2 c. milk, scalded
1/2 c. lukewarm water
2 eggs
1/4 c. soft butter
2 tsp. salt
2 cakes compressed yeast or 2 pkgs. dry yeast
6 1/2 - 7 c. flour

Soak yeast in lukewarm water 5 minutes. Pour scalded milk over milk, sugar and salt. Stir until slightly cooled. Add half of flour and beat until smooth. Beat in eggs and yeast mix. Add remaining flour, mix to soft dough. Knead 5 to 10 minutes on floured surface. Place in lightly greased bowl. Cover and rise to double in bulk in warm place. After 1 to 1 1/2 hours, beat down shape in 2 loaves.

Place in greased pans and let rise until well rounded and light to the touch, 50 to 60 minutes. Bake at 425 degrees for 30 to 35 minutes. Brush with butter.