4 lb. flour
2 c. sugar
1/2 lb. butter
1 tsp. salt
16 oz. milk
6 eggs, well beaten (by hand)
2 pkg. Fleischman's Active Yeast

Heat oven to 325 degrees. Should yield about 15 loaves depending on the size of each loaf.

In a saucepan, heat milk and butter until butter is melted. Use low flame and do not let milk boil, simmer or bubble. Take off heat, add sugar, stir and let cool.

In 4 ounces of lukewarm tap water put 2 packages of yeast, stir and let stand for 5 minutes.

In a small bowl break 6 eggs and beat by hand until well blended. Grease a large bowl with butter. In this bowl put the eggs and the sugar, yeast and milk mixture. Stir until well mixed. Add flour and salt. Start with 4 cups of flour. Keep adding flour until you feel it can be kneaded. Add a total of about 10 cups, maybe more, depending on the size of the eggs.

Lightly flour counter, pour mixture out and knead until the dough has a satin and smooth finish.

Take wax paper and butter one side. Place the wax paper on top of a pan with the buttered side underneath the pan so that when the dough rises you can remove the wax paper and it will not stick to the dough. Then cover the entire pan with a warm towel. Make sure it is kept in a warm place in the kitchen out of drafts. Let the dough rise about 4 hours, more if needed, it must double in size.

After the dough has risen, butter a large cookie sheet. Knead dough together. Once or twice cut the dough into big pieces and make sure when you are making a round shape with the bread that there is a big hole in the middle in order to insure that the bread cooks thoroughly. If you make the bread into a straight braided shape, such as a cross shape, no hole is necessary.

Put the bread on buttered cookie trays (you will need a few cookie trays), cover, and again let it rise for 1 hour. Then bake it about 30 minutes or until it is golden brown.

If you want to put colored eggs in your bread design, color your eggs (do not cook them) and place them in the dough before the second rising. Take a sterile needle and puncture a hole in the egg so they will not explode in the oven.

When the loaves are done, take 1 beaten egg and brush it on top of the bread (while the bread is warm) to glaze the surface. To freeze the loaves you can package each in foil and a freezer bag and put in your freezer for future use.