4 cakes compressed yeast
1 c. lukewarm milk
1/4 c. sugar
22 c. flour
2 c. sugar
2 tbsp. salt
7 c. lukewarm milk
1 1/4 lbs. (2 1/2 c.) butter, melted
8 egg yolks, beaten
8 egg whites, stiffly beaten

Soften yeast in 1 cup lukewarm milk; add 1/4 cup sugar; set aside 5 to 10 minutes. Sift together flour, 2 cups sugar, and salt; set aside. Add yeast mixture to 7 cups lukewarm milk; stir. Add butter, eggs, and flour mixture; mix thoroughly. Knead until dough no longer sticks to the hands, about 1/2 hour. Cover; let rise in a warm place until double in bulk. Divide dough into 9 sections. Knead each section on a floured surface; place in greased pan. Let rise until double in bulk. Brush top with a mixture of a beaten egg yolk and milk. bake at 350 degrees for about 20 minutes, then at 300 degrees for about 30 minutes. Makes 9 loaves.