Newer versions of this old-fashioned Southern yeast bread use an electric mixer. Take your choice. Since anyone making Thanksgiving dinner has much to do already, this sweet, rich, light bread would make an ideal present for your host or hostess for the feast. It is best served warm from the oven with butter. Sliced, lightly toasted, and served with jam or fruit, it is delicious for breakfast.
Any leftovers make a first-rate bread pudding.
Gently heat until the butter and sugar are dissolved in the milk. Let cool to lukewarm, then stir in the yeast and let it sit until little bubbles appear. Stir in the eggs. Put the mixture in a large bowl and blend in the flour and salt. Stir with a wooden spoon until the dough becomes elastic and shiny, beating 400 strokes.