Soften 1/3 pound yeast in warm water with 3-4 tablespoons sugar, cover, let foam. Combine 2 cups milk and 1 tablespoon butter in saucepan, scald milk, let cool. Stir in large mixing pan with 2 cups flour and 1 tablespoon salt. Beat until smooth. Add yeast after it has foamed considerably. Add flour until too thick for mixer. Remove and put dough in large Tupperware bowl.

Add remaining flour (approximately 4 cups) and knead in bowl (if large enough) or turn out on floured surface. Knead well, 8-10 minutes, until smooth and elastic. Shape into a ball and place in the Tupperware bowl, seal lid on tight. Let rise until at least twice in bulk. Remove from bowl, shape into loaves, place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans and let rise until double. Bake at 370 degrees until done, approximately 45 minutes or so. Remove from pans, cool. Makes 2 loaves.

NOTE: Always use the cake yeast or brewer's yeast, if possible. Also use the "Better for Bread" Gold Medal flour or Pillsbury "Bread Flour, " it tends to be less sticky and more workable when kneading bread dough.