9 c. flour (all-purpose)
2 cakes compressed yeast
1 c. lukewarm water
1 tsp. sugar
2 c. scalded milk
4 tsp. salt
1/4 c. sugar
1/4 c. melted butter

Sift flour; measure. Crumble compressed yeast into lukewarm water. Stir in the 1 teaspoon sugar and let soften for about 10 minutes. Put scalded milk, salt, and 1/4 cup sugar into 5 quart mixing bowl. Cool to lukewarm (about 110 degrees). Stir yeast mixture into lukewarm liquid. Add 4 cups flour and mix until smooth. Stir in cool, melted butter. Add enough more flour to make a smooth, soft dough. Turn dough onto floured surface and cover with bowl for 10 minutes to stiffen. Knead for 10 to 15 minutes. Should feel satiny and elastic. Put in greased bowl, turning once to grease all around. Cover with towel and put in warm place to rise 1 1/2 to 2 hours.

After first rising, plunge fist into center and fold edges; turn, cover, and let rise again. Divide into 3 balls; let rest 10 minutes and place each in a loaf pan to rise 3rd time - until double (in pans). Bake at 425 degrees for about 30 minutes. Turn out of pans immediately to cool on cake rack slowly 2 to 3 hours away from drafts.

Wrap in aluminum foil and freeze in freezer paper. Seal tightly. Thaw unsealed 3 hours at room temperature.