- 2 packets dry yeast (1/4 ounce each)
- 2 cups milk, heated to 110 F
- 1/2 cup white sugar
- 2/3 cup butter, melted
- 2 teaspoons salt
- 4 eggs, room temperature
- 8 cups ‘Red Fife’ flour, plus extra for dusting
- In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, and eggs, and mix until well-combined. Add flour, and thoroughly mix into dough.
- Dust your hands with flour, and then knead dough until it’s smooth.
- Return dough to bowl, and cover with a moist towel. Let dough rise in a warm place (between 120 F and 160 F) for about 1 hour, or until it doubles in bulk.
- Form dough into 2 loaves and place them in separate loaf pans. Let loaves rise until crested 1 to 2 inches above top of pans. While dough is rising, preheat oven to 375 F.
- Bake loaves until browned and internal temperature reaches 190 F.