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Easy Yeast Bread

Yield 2 loaves


  • 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

  1. Combine yeast, 1 teaspoon sugar, and warm water in a large mixing bowl, stirring well. Let stand 5 minutes or until bubbly.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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