1 1/2 c. warm water
2 tbsp. sugar
2 pkgs. or cakes yeast, active dry or compressed
7 c. unsifted flour
1 c. milk
2 tbsp. sugar
1 tsp. salt
3 tbsp. butter

Measure warm water and 2 tablespoons sugar into large, warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Add 1 1/2 cups flour. Beat until smooth. Cover; let rise in warm place, free from drafts, until light and spongy (about 30 minutes).

Scald milk; stir in remaining 2 tablespoons sugar, salt and butter. Cool until lukewarm. Stir sponge down. Add and stir in lukewarm milk mixture; add enough remaining flour to form soft dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 30 minutes. Punch down. Divide in half. Shape into loaves.

Place in 2 greased 9"x5"x3" bread pans. Cover; let rise in warm place until doubled in bulk, about 30 minutes. Bake in 400 degree oven about 30 minutes. Remove from pan and cool.