1 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. butter
1/2 c. warm water (105-115 degrees)
2 pkg. Fleischman yeast
2 eggs, beaten
5 1/2 c. unsifted flour

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough flour to make soft dough. Turn out on lightly floured board. Knead until smooth and elastic (8-10 minutes). Place in greased bowl, turning to grease top of dough. Cover and let rise in warm place and double its size, about 30 minutes. Punch down. Proceed according to any shape you desire. Bake in moderate oven at 375 degrees for 15-20 minutes.