5 lbs. flour
4 c. sugar
1 dozen eggs
1/2 lb. butter
1/2 lb. lard
3 c. milk
2 pkgs. yeast
1 tsp. salt
Peel of lemon

Boil 3 cups milk with peel from a lemon. Put this milk over 1/2 pound of butter and 1/2 pound of lard in a bowl. Separate the whites from the egg yolks. Beat the egg yolks with the sugar in the mixer, adding 2 whites to the yolks for easy beating. Beat the whites in the mixer. This can also be done manually (traditional way).

Put the flour into a big pan. Mix the yolk and the sugar, the milk, butter and lard, the egg whites, and the yeast. Mix all the ingredients and let the mixture rest for 30 minutes, more or less. Mix the dough again. Let it rise for 1 hour. Mix the dough again. Let it rise for 2 hours. Mix it again and let it rise for 6 hours or until double in bulk.

If the dough falls when touched lightly with the fingers, it has risen enough. Shape into 6 loaves. Use greased pans; place dough and let rise for 6 hours (the same time as in the big pan). Cut top with small diagonal slits and brush the loaves with beaten egg. Preheat the oven at 350 degrees. Bake loaves at 300 degrees about 45 minutes.