- 2 packages dry yeast
- 1/4 cup sugar, divided
- 1/4 cup warm water (105° to 115°)
- 2 cups milk, scalded
- 1/2 cup butter or margarine
- 1 teaspoon salt
- 2 eggs, beaten
- 6 cups all-purpose flour
- 2 tablespoons butter or margarine, melted
How to Make It
Combine yeast, 1 teaspoon sugar, and warm water in a large mixing bowl, stirring well. Let stand 5 minutes or until bubbly.
Combine milk, 1/2 cup butter, salt, and remaining sugar; stir until butter melts and mixture cools. Add cooled mixture and eggs to yeast mixture; stir well.
Gradually add flour, stirring to form a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Stir dough down, and turn out onto a heavily floured surface. Knead 1 to 2 minutes.
Divide dough in half, shaping each into a loaf. Place in 2 greased 9- x 5- x 3-inch loaf pans. Brush tops with melted butter. Cover and repeat rising procedure 30 minutes or until doubled in bulk.
Bake at 325° for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Slice and serve.