3 c. water
1 (13 oz.) can evaporated milk
1 large fresh or 3 dry yeast cakes
6 eggs
2 sticks butter
2 c. sugar
1/2 tsp. salt
12 c. flour

Put yeast in 1/4 cup lukewarm water and 1/2 teaspoon sugar. Set aside in warm place until a little bubbly. Heat milk and water to lukewarm; add yeast mixture and mix well. Measure 4 cups of flour into bowl; add liquid and mix well, using mixer. Set aside, covered, in a warm place for 1 hour, then melt butter and beat eggs. Add sugar, salt, butter and eggs to raised dough. Then add remaining flour, a little at a time, kneading until hands are clean. Put in warm place, covered, and let rise again until double in bulk. Grease seven 2-pound coffee cans well. Fill half full. Again, put in warm place to rise to top of cans. Beat whole egg with very small amount of water and brush over tops of breads and bake in 325°F to 350°F oven for 45 minutes or until nicely browned.