4 pkgs. active dry yeast, dissolved in 1 c. warm water
1 tbsp. salt
1 tsp. sugar
1 med. raw potato, grated fine

DOUGH:

Cream together: 3 c. granulated sugar

Beat until lite and fluffy. Beat in 12 large eggs (slightly beaten) until thoroughly blended. Then blend in yeast mixture. Beat in gradually (5 pounds) sifted flour, sift 3 cups at a time alternately with 1 large can evaporated milk and 1 can of water; add more if needed. Dough should be soft but easy to handle. Amount of milk needed depends on brand of flour. Beat after each addition, form into a ball and knead until satiny, turning dough over at intervals. (Takes about 20 minutes.)

Place ball of dough in large pan to allow dough to expand. Let rise in warm place until double in bulk. Then punch the dough down and let it rise again. Divide dough into 8 large loaves, place loaves in greased pans seam side down. Cover and let rise until almost doubled. Brush tops with 2 beaten eggs mixed with 2 tablespoons water. Bake at 325 degrees for 1 hour. Recipe can be halved.

This is worth the effort, for Easter make round loaves, place raw egg in top of each loaf. Place "x" on dough (2 strips) over egg before baking.