Old yeast bread recipes call for scalded milk because milk was not pasteurized when these recipes were developed. The modern way to make yeast breads is also faster.
Simply stir the dry yeast into 1 to 2 cups of flour; heat the milk and other liquids to very warm (120* to 130*) then add the hot liquids to the four-yeast mixture, using high speed on the electric mixer.
To compete the dough, mix in the eggs and other ingredients then add enough flour to make a soft dough. Knead; let rise, Bake as usual.
This was typed exactly as it was written. No clue why it doesn't say what ingredients are liquid, or how many eggs are "eggs." As a bread baker myself, it's different than what I'm used to.
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