Breakfast Bread

2 c. milk
1/2 c. butter
1 tsp. salt
2 T white sugar
2 packages dry yeast
2/3 c. warm water
1 egg, beaten
7 c. flour

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cook until lukewarm.

In a small bowl, dissolve yeast in warm water and let stand until creamy, about 10 min.

In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 c. flour. Stir in the remaining flour, 1/2 c. at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, please the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place until doubled; about 1 hour.

Punch down dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 min. Meanwhile, preheat the oven to 350F.

Bake for 45-50 minutes, or until bottom of the loaves sound hollow when tapped. Place on a wire rack to cool.

YIELD: 2 loaves