Sift into a very large bowl:

5 c. Pioneer biscuit mix
4 tbsp. sugar
1/2 tsp. salt

Soften 2 tablespoons of yeast in 2 cups of milk. Make sure the milk is only warm - too much heat will kill the yeast. Beat 4 eggs with 1/4 teaspoon tartar until thoroughly broken up.

Combine milk and eggs and pour into the dry ingredients. Stir until well mixed. The mixture is heavy and sticky so be sure it is mixed well. Set aside in a warm place covered with a damp dish towel or seal with plastic wrap.

When it doubles in size, stir down and fill oiled loaf pans about half way. Again double in size before baking at 350 degrees for about 20 minutes. Serve very hot. This bread freezes well.