2 c. water plus 1 c. Bulger
4 pkgs. yeast (dry)
1/2 c. warm water (110 degrees)
1 1/2 c. milk (scald & cool)
1/4 c. shortening
6 tbsp. brown sugar
4 tsp. salt
2 eggs
7 c. flour (or more as needed)

Soak bulger in water until most of the liquid is absorbed (overnight). Dissolve yeast in 1/2 cup warm water. Add milk, brown sugar, shortening, salt and eggs. Add flour until soft dough forms. Knead until smooth and pliable, not sticky. Raise until doubled. Punch down and form into loaves (3) or rolls. Let rise, covered, until double. Bake at 350 degrees until done.