21 c. flour
1/4 lb. baker's yeast or 6 pkg. dry yeast
4 c. sugar
2 c. milk
1 1/2 c. warm water
1/2 lb. butter
12 eggs
1 tbsp. salt

Be sure all ingredients are at room temperature.

1. In a bowl mix yeast with warm water, add a pinch of sugar. Let stand, it should bubble in 15 to 20 minutes.

2. Sift flour and sugar into large bread pan, I let it sit in warm (not hot) oven while I do the other steps. (This is to take the chill off.)

3. Scald milk until tiny bubbles show on side of saucepan or a film forms. Let cool. Add butter.

4. Beat eggs in a mixer bowl. When milk has cooled add milk to egg. Add yeast. Mix.

5. Make a well in flour and sugar mixture, to this add liquid mixture mixing with your hands. Knead until dough has a life of its own.

6. Cover pan, let rise in warm place until double, 1 1/2 hours or so.

7. Make into loaves, placing in greased pans. Let rise again another 1 1/2 hours or so.

8. When raised bake in 325 degree oven until done, depending on size of loaves, 35-45 minutes. Watch, as browns fast. If using bread hook mixer, use 1/3 of recipe. Time of rising depends on warmth of day, I sometimes use 7 packages of dry yeast if it's a very cold day. Recipe does not work well with quick rise yeast.