2 pkgs. active dry yeast
1/4 c. warm water, 105-115 degrees
1 c. lukewarm milk, scalded, then cooled
3/4 c. sugar
3 eggs
1/2 c. butter, softened
5 1/2 - 6 c. all purpose flour (I use enriched bleached "short patent" flour)

Dissolve yeast in warm water in large bowl. (Be sure the bowl is warm.) Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the butter and 3 cups of the flour. Beat until smooth. If you want good bread be sure it is smooth and creamy. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Keep warm. Cover, let rise in warm place until double in size, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf into greased round, slightly flat loaf. Place each loaf in greased round layer pan, 9" x 1 1/2". Cover, let rise until double in size, about 1 hour. Heat oven to 350 degrees. Bake until loaves are golden brown, 35 to 45 minutes. I use this to make rolls, cinnamon rolls and Swedish coffee cake.