1 c. scalded milk
1/2 c. butter, melted in milk
1/2 c. sugar
2 tsp. salt
5 c. flour
2 env. yeast
2 eggs
1/4 c. warm water

TOPPING:

6 tbsp. butter
1 1/2 c. plus 2 tsp. sugar
1/2 c. flour
2 eggs, beaten
2 tbsp. milk

For bread, mix scalded milk, butter, sugar and salt together and cool to lukewarm. Add 2 1/2 cups flour. Soften the yeast in 1/4 cup arm water and combine with beaten eggs; mix into the first mixture. Add remaining flour to make a soft dough. Knead well on lightly floured board. Place in a greased bowl and let rise until double in bulk. Punch down and roll into two sections. Place in two 9 x 13 x 2 inch greased pans.

Spread the dough to the sides of the pan and shape with a hollow in the center. Let rise until double in bulk. to mix the topping, cream butter well and add sugar. Blend in flour, eggs and milk. Beat together well. Spread gently over top of slightly hollowed out dough and bake at 350 degrees for 25 minutes.