1 1/2 c. milk, scalded
1/2 c. butter
2 tsp. salt
1/2 c. sugar
2 pkgs. yeast
1/2 c. lukewarm water
2 beaten eggs
9 c. flour, half white, half wheat

Pour scalded milk over butter, salt and sugar. Cool. Dissolve yeast in water. Add yeast and eggs to milk. Gradually add the flour, beating it in thoroughly. Do not add any more flour than is necessary to make an easily handled dough, so bread will be light and tender.

Turn out onto floured surface and knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled. Punch down and turn out onto floured surface. Shape into three loaves and place in greased 8 inch loaf pans. Cover and let rise until dough is just to top of pans. Bake in a 425 degree oven for 10 minutes. Then lower heat to 350 degrees and bake 40 minutes longer or until bread is done.