This the recipe handed down through the family. It comes from my great aunt who cooked for a convent. Its not very exact and takes a little "feel" to get the dough the right consistency.
There are very similar recipes online with more exact directions.
Ingredients
3 yeast cakes
1 cup warm water
2 cups scalded whole milk slightly cooled
5 pounds flour
1 tbs salt
1 dozen fresh eggs, room temperature
3 cups sugar
1/2 pound butter, melted
1 tablespoons salt
1 egg, beaten
Directions
Put yeast into small amount of milk, add 2 tsp of sugar. Set aside
In "LARGE" pan sift flour and salt on one side. On other side place sugar.
Add eggs and milk into sugar and mix with hands. Mix with flour. When mixed "Bless " the pan and mix yeast in with hands. (My great aunt said the dough would not rise without this step)
Kneed until the consistency of bread dough, add butter. Continue mixing by slapping up and down. Add little bits of flour at a time if needed until dough is slightly sticky.
Cover and let rise over night. Should double in size
Punch down and divide into greased pans. Let rise again.
Mix beaten egg with a little water and brush on top
Bake at 350 until golden brown
Makes 7 to 10 loaves.
