5 lbs. Gold Medal flour
2 doz. eggs, room temperature
4 c. sugar
1 lb. butter
3 pkgs. Fleischmann's dry yeast
1 tbsp. salt

In small bowl, 1/2 cup lukewarm water. Mix the 3 envelopes of dry yeast with 2 tablespoons sugar. Stir, cover, set aside. In large pan - pour 4 1/2 pounds flour - make a well in the center of flour. In a separate bowl, beat eggs, melted butter, sugar and salt together. Pour these ingredients into well of flour in large kneading pan. Starting from center, work mixture together (as in making dough). Knead dough mixture together - remember to scrape sides into dough. If too moist - keep adding remaining flour (a little at a time). Cover with dish towel and folded blanket and set to rise approximately until double the size. In a small bowl, Wesson oil - enough to moisten hands. Preheat oven to 350 degrees.

For sweet bread: Pull dough apart. Make large ball in hands. Set on board (that has been dusted with flour). Make series of these dough balls. Cover with dish towels and set aside in a warm place. Let rise for about 2 hours. Put into individual 8 inch pie plates. Brush lightly with melted butter. Bake until bread is browned on top, approximately 45 to 60 minutes.

For filhoz: Everything the same except form balls of dough 1/3 size of sweet bread. Same rising procedure. (Work dough balls so semi flat). In large, deep saucepan (4 or 5 quart pan), pour enough oil to half fill. Preheat oil to approximately 375-400 degrees. Carefully drop dough balls into hot oil mixture, 4 or 5 at a time. Brown on one side then turn over and cook other side. Then remove with tongs and place on absorbent paper. Place in large pan lined with paper towels. Keep warm.