3 cakes compressed yeast
3/4 c. warm water
3 c. milk, scalded
2 c. sugar
1 tsp. salt
1 lb. (2 c.) butter
12 eggs, beaten
5 lbs. (20 c.) sifted flour
Raisins (optional)

Soften yeast in warm water. Add sugar, salt, and butter to scalded milk; cool to lukewarm. Add softened yeast and eggs; blend well. Add flour; mix thoroughly. Add raisins. Mix. Knead until dough is smooth and satiny. Cover; let rise in a warm place until double in bulk. Punch down; let rise again until double in bulk. Turn out dough onto floured board; shape into loaves. Place in greased pans. Let rise until double in size. Brush tops with beaten egg. Bake at 350 degrees for 1 hour. If so desired, crosses or any other ornamentation may be made of the dough and placed on top of bread when shaping loaves.