Ingredients:

1 C. milk	3 eggs, well beaten
1 C. sugar	¼ C. warm water
2 pkg. yeast	6 C. white flour
½ C. butter	1 tsp. salt
1 egg, beaten

In small bowl, dissolve the yeast in water
Scald milk and pour it over sugar, butter, and salt; stir until butter melts.
Stir in about 2 c. flour and beat until smooth.
Beat in 3 eggs and yeast mixture
Stir in enough flour to make a very soft dough.

Turn onto a floured board and knead until dough is very smooth and satiny, about 15-20 minutes, adding a little more flour to the board as needed.
Shape into a ball and place in a buttered bowl, tuning to butter all sides of the dough; cover and let rise in a warm place until doubled in bulk, about 21/2 hours. Punch dough down; allow to stand for 10 minutes.
Divide dough in half; shape each portion into a flattened round loaf.
Place on a greased baking sheet or in two greased pie pans; let rise in a warm place until almost doubled in bulk, about 1 hour.
Gently brush the top of the loaves with the beaten egg.
Bake at 350° for 20-25 minutes or until golden brown.
Yield: 2 loaves