The long, slow rising required of this bread produces a fine flavor.
2 packages dry yeast
1 cup warm water
6 to 7 cups white flour
2 cups milk
4 tablespoons butter (1/2 stick)
1/3 cup sugar
1 tablespoon salt
1/2 teaspoon baking powder
In bread bowl dissolve yeast in warm water. Stir in 2-1/2 cups flour until smooth, cover, and let rise overnight. In the morning, scald milk, add butter, and stir until butter melts. Add sugar and salt. When cool, beat in eggs. Punch down risen dough, and stir in milk and egg mixture. Sift together 2 cups flour and baking powder, and beat into mixture. Add remaining flour, 1 cup at a time, to form a stiff dough. Turn out onto floured board and knead until smooth. Shape into a ball. Place in buttered bowl, turn to grease top, cover, and let rise until doubled. Punch down, divide in half, and place in 2 greased 9-inch loaf pans. Cover and let rise until doubled. Bake in preheated 300 degree oven 40 to 50 minutes.
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