3 cups water
1/2 cup butter or margarine
3/4 cup canned milk (1/2 can)
1/2 cup sugar
1 Tbsp salt
2 Tbsp active dry yeast (or 2, 1/4 oz packages)
About 11 cups flour – you might use a little more or a little less, that is OK
Heat the water to almost boiling and pour over the butter to melt it. Let mixture cool to luke warm then add milk, sugar and salt. Stir until sugar and salt are dissolved. Add yeast, stir until dissolved. Let stand for a few minutes so yeast starts to work. Add about 4 cups of flour, stirring with a wooden spoon. Continue to add flour 2 cups at a time until you cannot stir the dough. You should have used about 9-10 cups by then. Work in the test of the flour until the dough is not sticky. Let rise at room temperature until it doubles in size. Punch down and make into 4 equal size loaves. Put into bread baking pans and let rise at room temperature until they double in size. Bake at 375° 35 to 40 minutes.