Vermont Maple Syrup Bread

Ingredients

• 2 pkg dry yeast
• 1/2 c. water (lukewarm)
• 1 1/2 c. milk, scalded
• 1/2 c. butter
• 1/2 c. real maple syrup
• 2 eggs,beaten
• 10-12 c. flour,sifted (start with 5 cups, but add more if necessary)
• 2 tsp. salt

Directions

1. Sprinkle yeast in the half cup of water, stir to dissolve and set aside.In a small saucepan scald the milk.Stir in the butter and let cool five (5) minutes.
2. Pour contents of pan into a large mixing bowl. Stir in the maple syrup and beaten eggs.When mixture has cooled to room temperature( my note: if your maple syrup is cold from the fridge you will find that it is already room temperature..), stir in the dissolved yeast.
3. Gradually stir in enough of the flour , (mixed with salt), to make a stiff dough.
4. Start with about 5 cups of flour, mixed with the salt. Gradually add more if needed.
5. Place dough ball in a greased bowl, cover and set in a warm place to rise to double in bulk. 
6. Punch down and let rise again til double.Punch down, place on floured hard surface and knead 5-8 minutes.
7. Divide into 2 loaves, place in greased 9x5 inch bread pans and bake in preheated 375°F. Oven 20 minutes..
8. Place in loaf pans and let them rise again til about double.
9. Roll the dough out into a rectangle, roll dough up, pinched seem, and flatten ends, slightly tucking under..then placed into loaf pans.
10. Bake 15-20 minutes. When they came out of the oven brush with butter.