In large bowl, mix butter, sugar and salt
In saucepan, scald milk
Pour milk over butter mixture and combine
While mixture is cooling, proof yeast in warm water
Once proofed, add to milk mixture
Add eggs and 5 cups of the flour, mix until thick.
Add additional 3 cups of flour, combine thoroughly
Dough should be slightly sticky. If too sticky, add more flour ¼ cup at a time until only slightly sticky.
Rest dough for 10 minutes
Turn dough out onto floured surface. Sprinkle flour overtop of dough
Knead until smooth, approximately 10 minutes
Place dough in a well oiled bowl, and cover with a warm, damp (lint-free) cloth
Let rise in warm place until dough has doubled, approximately 1 ½ half hours
Prepare 4 8-inch loaf pans
With greased fingers, punch dough down.
Pull enough dough from dough ball to fill each dough pan only ⅓ full
Form each piece of dough into a smooth, oblong shape
Place into loaf pan and gently press to spread dough into pan
Melt additional butter and brush over each loaf
Cover loaves with warm, damp towl and allow to rise again until doubled. Approximately 1 hour
Preheat oven to 375°
Remove damp towl, and place loaf pans inside oven
Bake until the top of the loaves have browned approximately 15 minutes
Lower heat to 350° and bake additional 10 - 15 minutes.
Remove from oven and cool on wire racks.
To freeze extra loaves, wrap in foil and place in large, zippered freezer bag
