This and Portuguese Sweet Bread were the first yeast breads I ever made. This recipe came from Margaret Rudkin's Pepperidge Farm Cookbook, which Mom always kept in Maine.
3/4 c milk
1/4 lb butter
1/2 c sugar
1 tsp salt
3 pkg yeast
3/4 lukewarm water
2 eggs, beaten
5 1/2 c flour, divided
Heat the milk to scalding. Add the butter, sugar, and salt. Cool to lukewarm.
Add the yeast to the warm water. Proof.
Add the milk mixture and proofed yeast to 4 cups white flour. Mix well. Add up to 1 1/2 cup flour to make soft dough.
Turn out onto a floured surface and knead for 5-10 minutes until smooth and elastic.
Let rise in a buttered bowl for30 minutes or until doubled.
Butter two 9x5-inch loaf pans.
Punch down gently. Knead slightly and form into 2 loaves. Place into the buttered loaf pans.
Bake at 400 for 35-45 minutes.
This is a versitile dough. After the first rise, the dough can be rolled out, spread with herbs or cinnamon sugar, rolled up and baked as described above. It can be used for rolls.