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1
In a saucepan, heat the milk and butter over a low flame until the milk is scalded (brought just short of boiling).
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2
Set aside to cool.
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3
If quick cooling is necessary, fill a bowl with ice water and set the saucepan inside, stirring milk mixture until lukewarm, no cooler.
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4
In a mixing bowl, dissolve the sugar and yeast in the water.
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5
Set in a warm place for 20 minutes, until a sponge is formed.
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6
Add the milk, eggs, molasses or brown sugar, and salt, and mix.
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7
Add flour a cup at a time until dough is stiff enough to work by hand.
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8
Turn dough out onto a floured board and knead until elastic (until dough stops coming off on your hands!)
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9
Grease the inside of a large bowl, put the dough in, then turn the dough to coat the top with grease.
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10
Cover bowl with a wet tea towel (not dripping, just wet!)
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11
and set in a warm place to rise for about an hour or until double.
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12
Punch the dough down, knead it briefly, then re-cover it in the bowl and set it aside to rise for another hour.
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13
Punch the dough down again, knead it for about a minute, then divide it into three equal parts.
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14
Form each portion into a loaf, and place into a greased loaf pan (if you made a seam in the loaves when forming them, place the seam at the bottom.)
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15
Cover with a moist towel and let the loaves rise about 45 minutes, until the tops of the loaves are just above the top edge of the pans.
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16
After 30 minutes of this rising, preheat the oven to 375F (190C) (350F (180C) for glass pans).
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17
For a chewier top crust, you can brush on a mixture of one beaten egg and a Tablespoon of water before placing the loaves in the oven.
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18
(for a moister crust, bake plain, then rub a stick of butter over the hot loaves until the top crust is lightly coated as the loaves are cooling on a rack.)
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19
Bake the loaves for 35 to 40 minutes.
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20
The crust should be golden brown, and the loaves will sound hollow when rapped with a knuckle.
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21
Remove from pans immediately and place on wire racks to cool.
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22
Cool completely before storing in any airtight container.
