This is my family bread recipe. My father made this recipe for years, and it always turned out perfect. He had the touch. After I got married, when the children were small, I made a batch of bread every Saturday.

Ruth's White Bread

2 T fat
2 T sugar
1 c scalded milk
1 c water
2 pkgs active dry yeast softened in 1/4 c warm water
6-7 c all-purpose flour

1. Heat the cup of water to boiling
2. Scald milk
3. Put boiling water with scalded milk, sugar, and butter into a large mixing bowl. Cool to lukewarm.
4. Add yeast to cooled mixture in the bowl.

5. Add 3 c of flour all at once and work in.
6. Add 3 or so more c flour gradually, just enough to prevent the dough from sticking to the bowl.

7. Turn the dough out on a floured board, cover, and let rest 10 minutes.
8. Knead dough for 5-10 minutes, until it is smooth and elastic.
9. Place dough in a large greased bowl, lightly grease the ball of dough.

11. Cover with a damp cloth, let rise in a warm place until doubled.
12. Punch down the dough. Divide into two loaves. Pull the dough over and tuck into the bottom of the loaf until the top is smooth.
13. Place loaves into greased or sprayed loaf pans.

14. Cover and let raise until dough is 1 inch above the pan edges.

Bake at 400° for 40-50 minutes.

15. Butter the top of each loaf upon removing from the loaf pan.
16. Cool loaves on their sides, covered and on a towel or rack.