1 c  Milk
1/4 c  Sugar
1 tb Salt
4 tb Butter
2    Envelopes Dry Yeast
1 1/2 c  Water
8 c  Flour

Scald the milk in a saucepan. Cool slightly. Stir in the sugar, yeast and
butter. Cool. Add the yeast to the warm water in a second bowl. Stir until
the yeast is dissolved. Add the cooled milk. Stir. Stir in half the flour.
Beat until smooth. Stir in enough additional flour to make a soft dough.
Turn the dough out onto a well floured board. Knead until smooth and
elastic (10 minutes or longer). Place in a greased bowl. Turn to grease the
top. Let rise until doubled in bulk. Punch the dough down. Let rest for 10
minutes. Divide the dough into loaves. Shape each into a ball. Set each
ball on a greased baking sheet. Let rise until doubled in bulk. Preheat the
oven to 400 degrees. Bake until the loaves sound hollow when tapped on the
bottom (about 20 minutes).