1 or 2 env. yeast
1/2 c. lukewarm water
1 tbsp. sugar
2 c. milk, scalded
1/2 c. sweet butter (1 stick)
3 eggs, beaten
1 c. light brown sugar
2 tsp. salt
7-9 c. flour

GLAZE:

1 egg
2 tsp. milk

Two envelopes of yeast make the bread rise more quickly but either 1 or 2 can be used.

Combine the yeast with the water and 1 tablespoon of sugar until it is frothy. Scald the milk, add the butter and cool. Beat the eggs until light and pour off 2 tablespoons to be mixed with 2 teaspoons of the milk for the glaze. Add the sugar and salt to the beaten eggs and beat until thick. Light brown sugar makes the bread ivory color instead of pure white.

Sift 7 cups of flour into a large mixing bowl. Combine the yeast, milk and butter and egg mixtures and add to the flour. Beat very hard for 10 minutes adding more sifted flour if necessary to make a lightly but stiff dough. Knead 3 or 4 minutes on a floured board. Put the dough into a greased bowl and set the bowl in a dishpan of warm water, cover with a tea towel and let dough rise until double in bulk. Punch it down and let rise again.

Form into two or three loaves and put the dough in greased bread pans. Let rise in a warm place until the dough comes to the top of the pans. Brush with the glaze. Put the bread in a cold oven, turn the oven to 400 degrees and bake for 20 minutes. Then reduce the heat to 375 degrees and bake for 20 to 25 minutes more. One large loaf can be made and rolls made from the rest of the dough. The rolls bake 20 minutes.

FRUIT BREADS:

Recipe for Nancy's White Bread.

Choice of fruit:

1/2 cup each citron and currants
Sliced dates
Sliced figs
Sliced pitted cooked prunes
Sliced cooked dried apricots
3/4 c. currants, soaked in 1/3 cup sherry or port
Sliced figs and 1/4 cup preserved ginger
Raisins
Half fruit and half chopped nuts
1/4 cups coarsely chopped nuts
1 cup crunchy peanut butter

The addition is made before the last rising. It is beaten into the dough. When using peanut butter, decrease the butter in the recipe to half the quantity.

ALMA'S CINNAMON BREAD:

Recipe for Nancy's White Bread

After the first rising, divide the dough in half and roll it out into 1/2" thickness. Liberally sprinkle with cinnamon and roll up the length of the pan, molded into a loaf. Put in the pan, let rise in a warm place until light and then bake. No sugar is added since Nancy's white bread is somewhat sweet so it is perfect for this treatment.