|Milk||1 Cup (16 tbs), scalded|
|Butter/Margarine||2 Tablespoon, softened to room temperature|
|Warm water||1 Cup (16 tbs) (105°-115°)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Unsifted flour||4 1⁄4 Cup (68 tbs)|
Mix milk with sugar, salt, and butter, stirring until sugar dissolves; cool to lukewarm.
Place warm water in a large warm bowl, sprinkle in yeast, and stir to dissolve; add milk mixture.
Stir in flour and beat vigorously until well blended, about 2 minutes.
Batter will be shiny and smooth and leave sides of bowl fairly clean.
Use an electric mixer at low speed, if you wish, adding flour a little at a time.
When all flour is in, beat at medium speed 2 minutes.
Cover dough with cloth and let rise in a warm, draft-free place 40 minutes until slightly more than doubled in bulk.
About 15 minutes before batter is fully risen, preheat oven to 375° F.
Stir batter down and beat vigorously 1/2 minute by hand.
Divide batter between 2 well-greased 9"X5"X3" loaf pans.
Bake 40-50 minutes or until loaves are well browned and sound hollow when tapped.
Turn loaves out on wire cake racks to cool.