1 tsp. sugar
1 c. lukewarm water
1 lg. CAKE YEAST
3 c. scalded milk (cool slightly)
9-12 c. flour
6 eggs, well beaten
1 c. sugar
1/2 c. melted butter
1 tsp. salt

(To the above ingredients, I always add 1/4 cup oil, 1/2 cup extra sugar, 2 teaspoons vanilla, 1 cup golden raisins, 2 extra eggs).

Dissolve sugar in lukewarm water. Crumble yeast into sugar-water solution. Let stand 10 minutes. Combine lukewarm milk, eggs, salt, sugar, 2 teaspoons vanilla, melted butter, 1/4 cup oil, 1/2 cup more sugar in large kettle.

Add yeast mixture. Add 1 cup cooked, cooled, drained raisins if desired. Add flour, a little at a time, kneading well after each addition until soft dough is formed and dough comes off your hand.

Cover, let rise in warm place until double in bulk. Cut, knead, shape in 5 or 6 round loaves. Let rise again, brush with beaten egg. Bake in 350 degree oven for 35-40 minutes.