1 pkg. dry yeast
1/4 c. warm water (add dash of sugar)
1 c. milk
1 stick butter
1/4 c. sugar
1 tsp. salt
3 lg. eggs, well beaten
4 c. plain flour

Dissolve yeast in warm water with a dash of sugar. Scald milk, adding butter, sugar and salt. Remove from heat and let cool to room temperature. Beat eggs well, and beat in milk and yeast mixtures. Gradually beat in flour. Cover and let rise in a draft-free location. Stir down after doubled in size.

Grease and flour loaf pans, muffin tins or tube pan. Transfer batter to pan, cover and let rise to double size again. Sprinkle very lightly with sugar.

Bake in 375 degree oven until golden brown and bread has left sides of pan. Remove and let cool for 5 minutes in pan; invert onto cool rack. Serve hot.

When cool, wrap tightly to store. Yield: 2 small loaves or 1 tube.