|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|All purpose flour||2 Cup (32 tbs)|
|Eggs||2 , well beaten|
Soften yeast in the warm water.
Pour scalded milk over butter, sugar, and salt in a large bowl; cool to lukewarm.
Add about 1/2 cup flour and beat until smooth.
Stir the yeast into the batter; mix well.
Add about half of the remaining flour and beat until very smooth.
Add eggs; beat until smooth.
Blend in the remaining flour; beat thoroughly at least 5 minutes.
Scrape down from sides of bowl.
Cover; let rise in a warm place until doubled, about 45 minutes.
When doubled, beat again at least 5 minutes.
Turn into a greased 1 1/2 quart ring mold or Turk's-head mold.
Cover; let rise again until doubled, about 45 minutes.
Bake at 350°F 25 to 30 minutes, or until golden brown.
Run knife around edge of mold to loosen the loaf and gently remove to wire rack.