In a large mixing bowl, pour the scalded milk over the butter and ½ cup sugar; cool.

In a small bowl, stir the ½ tsp.

sugar into the warm water and then stir in the yeast.

Let it stand for 5 minutes.

Add the yeast mixture to the milk mixture and stir.

Alternately add the eggs and 3 cups of the flour; then add the salt and beat for 3 minutes.

By hand, continue adding the rest of the flour, and knead the dough for 8 to 10 minutes.

Place the dough in a greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1 to 1 ½ hours.

Shape the dough into 3 loaves and place it in greased loaf pans.

Let it rise again until the dough is about one inch above the top of the loaf pans.

Bake at 425° for 10 minutes; then reduce the temperature to 350° and bake an additional 30 to 40 minutes.