2 pkgs. active dry yeast
1 cup milk
2 cups water
9 cups flour, divided
1/2 cup (1 stick) butter, melted
4 eggs, beaten
1 cup sugar
1 cup dairy sour cream
1/2 tsp. salt
raisins (to taste)
lemon rind

Combine yeast, milk and water, heat to lukewarm. Add 3 cups flour to yeast mixture and let rise (about 1/2 hour). Mix melted butter, eggs, sugar, dairy sour cream and salt, raisins (if using) and lemon rind and blend thoroughly. Add the yeast mixture to these ingredients. Add 3 more cups flour, blending well with wooden spoon. Add another 3 cups flour (this will make 9 cups altogether) and mix with wooden spoon until you cannot, then knead by hand on a pastry board.

Knead long enough to have small bubbles In the dough. Place in a large bowl which has been greased with Crisco, turn over to grease other side, cover with a clean cotton towel and let rise until doubled in size. Divide into 3 loaves. Shape and place into greased pans, 1/3 full and allow to rise to the rim of the pans.

Using a pastry brush, coat the top with this mixture: 1 egg, drop of sugar, a little water, blended thoroughly. Start baking in a preheated oven at 400°F for 15 minutes, then lower heat to 350°F and bake for an additional 40 minutes. Remove from pan and cool on racks.

Note: If browning too quickly, take brown paper, cut to shape of top, dampen with water and place on top - this will prevent further burning.

Makes 3 loaves.