1/2 c. scalded milk
3 tbsp. sugar
2 tsp. salt
3 tbsp. butter, butter
1 1/2 c. warm water (105-115 degrees)
1 pkg. active dry yeast
6 c. sifted flour (about)
1-2 tbsp. melted butter (optional)

Mix milk, sugar, salt and butter in a small bowl, stirring until sugar dissolves; cool to lukewarm. Pour warm water into a large warm bowl, sprinkle in yeast, stir until dissolved. Stir in milk mixture, add 3 cups flour and beat with a wooden spoon until smooth. Mix in enough additional flour, a little at a time, to make a soft dough (you will have to use your hands towards the end). Mixture will be sticky but should leave sides of bowl reasonably clean.

Knead on floured board until satiny and elastic, 8-10 minutes, adding as little extra flour as possible. Shape into a smooth ball, place in a greased large bowl, turning dough to grease all over. Cover with cloth and let rise in a warm draft-free spot until doubled in bulk, about 1 hour. Punch down, turn onto lightly floured board and let rest 5 minutes; knead lightly 2 minutes.

Halve piece of dough and shape each into a loaf about 7 inches long and 4 inches wide; place in greased 9 x 5 x 3 inch loaf pans, cover and let rise about 1 hour in a warm spot until doubled in bulk. About 15 minutes before baking, preheat oven to 400 degrees. When loaves have risen, brush tops with melted butter if you like a soft crust. Bake 35-40 minutes until golden brown and loaves sound hollow when tapped. Turn out immediately and cool on wire racks.

Comment: This recipe actually comes from my favorite cookbook, Doubleday Cookbook, but I have given it to many first time bread bakers and it has never failed. For a little different taste substitute honey for the sugar.