1 c. milk
1 pkg. active dry yeast
1/4 c. warm water, 110-115 degrees
1/2 c. butter
1/4 c. sugar
3 eggs
4 c. sifted flour
1 tsp. salt

Scald milk; cool to lukewarm. Sprinkle yeast on warm water. Stir to dissolve. Add to milk. Cream butter and sugar well. Add eggs, one at a time, beating after each addition. Combine flour and salt. Alternately add yeast milk mixture and flour to creamed butter and sugar, beating well after each addition. Beat until smooth. Cover and let rise in warm place until doubled, about 1 hour. Beat 25 vigorous strokes. Spread into a well greased 10" tube pan. Smooth and even top with floured board. Cover and let rise until doubled, 35 to 40 minutes. Bake in 350 degree oven about 40 minutes until crusty and brown, or until loaf tests done when tapped with fingers. Remove from pan to rack. Brush top with butter. Serve warm. (Cut with electric knife if you have one.) Or slice cold bread, toast and butter. Makes 1 loaf.