Pour one-half pint of boiling water into one-half pint (one cup) of fresh milk, if not fresh the milk may be scalded and the water added cold. Add two level teaspoons of salt, one level tablespoon of butter and when lukewarm, add one cake (one-half ounce) of Fleischmann's compressed yeast dissolved in one-fourth cup of lukewarm water, stir in enough good bread flour to make a light batter, about three cups, beat vigorously for from three to five minutes, then stir in sufficient flour to make a dough which can be turned out onto a board. Sprinkle the board generously with flour, turn the bread out upon it and knead until it will no longer stick to the hands or the board, about twenty minutes. It should be very firm and covered with blisters. Place in a clean bowl, cover securely to exclude the air, let rise in a temperature of from 72° to 75° for about three hours, or until double its original bulk. Divide in half, mould each half into a loaf, place in greased tins, cover and let stand about an hour, or until doubled in bulk. Bake in a moderate oven about one hour. Before placing in the oven brush over the top of each loaf with cold water and repeat as soon as they are taken from the oven, then turn out of the tins and place in such a position that the air can circulate freely around the entire loaf. Let cool uncovered. Do not put it away for three or four hours.