1 1/2 pints tepid milk
1/2 ounce dried yeast
3 pounds strong white flour
2 ounces butter

Preparation Instructions:
Pour the tepid milk into a bowl, sprinkle on the dried yeast and leave it for 15 minutes or until frothy. Sift the flour into a large mixing bowl and rub in the butter. Make a well in the center and add the yeast liquid. Mix to a smooth dough and knead it well on a lightly floured board. Return the dough to the bowl, cover the bowl and leave it in a warm place until it doubles in size. Knead again for about 5 minutes. Divide the dough in half. Grease a 2 pound loaf tin and two 1 pound loaf tins. Put half the dough in the large tin and cut the remainder in half and use for the smaller tins. Cover and allow to stand in a warm place until the dough has almost risen to the top of the tins. Bake the loaves in a hot oven (450 degrees) allowing 35 to 40 minutes for the small ones and about 1 hour for the large one. Turn on to a wire rack to cool. Freezes well.