5 lbs. flour
5 1/2 c. sugar
2 pkgs. active dry yeast
1 tsp. salt
7 eggs, plus 1 egg for glaze
1 1/2 qts. whole fresh milk
2 c. water
13 oz. can evaporated milk
1/2 lb. butter
1 tbsp. shortening
Grated rind of 1 lemon

Have all ingredients at room temperature. Preheat oven to 350 degrees (325 degrees for glass bakeware). Melt butter and stir in about 2 cups of the milk. Beat 7 eggs into the sugar until blended. In a large bowl, mix flour, salt and lemon rind. Add yeast. Add butter mixture, water and both fresh and evaporated milk to the ingredients. Use your hands to mix together. Add the egg and sugar mixture. Blend well.

Knead dough, adding a little more flour if needed. Next sprinkle a little more flour over dough, cover and let rise in a warm place until double in bulk. Punch down, let rise again. Brush loaves with mixture of 1 beaten egg and a little water. Bake until golden in color and tester comes out clean. Can be eaten as is or toasted with butter. Store in plastic bags for freshness.