Heat the milk until a fine film appears over the surface. Remove from flame and add the sugar, salt and butter. Let cool to lukewarm. Into them add warm water (about 110 degrees) crumble yeast (or sprinkle the dry yeast) and stir until dissolved. Blend in the milk mixture.
Beat the eggs and add to the above mixture with 1½ cups of flour. Mix in all but ½ cup of the remaining flour.
Knead the dough on a floured board until it is smooth and shiny and air bubbles begin to break on the surface, adding more flour if necessary.
Put ball of dough in a buttered bowl, turning once so the top will be greased also. Put in a warm place until doubled in bulk. Punch down.
Turn dough on a floured board and knead lightly about 10 or 12 times. Shape the dough as you wish - into loaves, coffee cakes, rolls, braids - and fill, glaze or frost with any of the recipes to be found elsewhere in this book. Bake in accordance with directions given for size and shape of sweet bread you select.