The milk is brought to the boiling point. Just as a skin forms on the surface it is ready. Add to this hot liquid the margarine, butter, then the sugar. When both have dissolved add the salt and flavorings. The bowl should be warm and large enough to hold all the ingredients, the water just this side of hot.
Yeast loves and feeds off of sugar.
Heavy and hearty, a rye filled with caraway seeds, maybe even molasses and coffee. Or light and white, a perfect host for something sweet and tasty like fruits, nuts, raisins, spice. Modern methods have tried to combine all three categories into one procedure, but traditionalists like me will not be cheated out of the visual and emotional coming together of these separate entities. Boil the milk or liquid. Eggs are added to this mixture in one of two ways.