Title: Shepherd's bread
 Categories: Breads
      Yield: 2 Loaves
 
      1 c  Milk
    1/4 c  Sugar
      1 tb Salt
      4 tb Butter
      2    Envelopes Dry Yeast
  1 1/2 c  Water
      8 c  Flour
 
  Scald the milk in a saucepan. Cool slightly. Stir in the sugar, yeast
  and butter. Cool. Add the yeast to the warm water in a second bowl.
  Stir until the yeast is dissolved. Add the cooled milk. Stir. Stir in
  half the flour. Beat until smooth. Stir in enough additional flour to
  make a soft dough. Turn the dough out onto a well floured board.
  Knead until smooth and elastic (10 minutes or longer). Place in a
  greased bowl. Turn to grease the top. Let rise until doubled in bulk.
  Punch the dough down. Let rest for 10 minutes. Divide the dough into
  loaves. Shape each into a ball. Set each ball on a greased baking
  sheet. Let rise until doubled in bulk. Preheat the oven to 400
  degrees. Bake until the loaves sound hollow when tapped on the bottom
  (about 20 minutes).