4 c. milk
1 c. lard
Handful of sugar
Spoonful of salt
10 to 12 cups or so flour
2 cakes compressed yeast

Melt yeast in small amount of warm water. Let set. Scald milk in a saucepan. Melt the home-rendered lard in milk. Cool. Add the yeast mixture, sugar and salt, to taste. Stir mixture in a larger bowl and begin to stir in flour to make a dough suitable for kneading. Knead on a floured surface 5 to 10 minutes until dough ball is smooth and elastic. Grease the dough and round it up in a greased bowl, let rise until double in size. Punch down, round it up, let rise until double in size again. Divide into loaves and fill greased loaf pans half full. Let rise until about 2 inches above sides of pan and bake. It is done when it sounds hollow when thumped on top. Brush the top with hand-churned butter and cool.