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

Soften yeast in the warm water. Combine in large mixing bowl:

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

Cool to lukewarm. Stir in:

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

Add gradually 4 to 4 1/2 cups sifted flour to form a stiff batter, beating well 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. Put into well greased 9"x5"x3" loaf pan or 10" x 3 1/2" x 2 1/2" angel food pan. Let rise in warm place until light, 3/4 hour. Brush with reserved egg. Bake in moderate oven at 350 degrees for 25 to 30 minutes. To store or freeze, wrap in Reynolds Wrap.