Sprinkle or crumble yeast into warm water and stir until dissolved.
Drop butter into the milk and heat: until scalding.
In a large bowl, combine scalded milk and 1 1/2 cups cold water; stir in yeast.
Sift flour and measure.
Sift 3 cups of the flour with the sugar and salt into the milk and yeast mixture; beat until smooth.
Add ingredients needed for any one of the variations described below, then add the remaining 6 cups flour, and mix well.
Turn out dough on a lightly floured board; knead until smooth and elastic, about 10 minutes.
Place dough in a large greased bowl, cover, and set in a warm place to rise.
When nearly doubled in bulk, punch down and turn out on a lightly floured board.
Knead lightly for 1 minute.
Divide dough in 3 parts and form 3 loaves.
Place in greased 9 by 5-inch pans, and allow to rise until nearly doubled in bulk.
Bake in a moderately hot oven (375°) for 1 hour.
Remove loaves from pans and butter the crusts; cool on a wire rack.