4 c. whole milk, scalded and cooled to lukewarm
3 cakes yeast - or 3 pkg. dry yeast
3 tsp. salt
1/2 c. butter, lard or Crisco
2 eggs, well beaten
14 c. flour
1/2 c. sugar

Dissolve yeast in 1 cup warm milk. Set aside. In large mixing bowl, beat eggs. Add 3 cups milk, salt and sugar. Stir. Add 12 cups flour, mix about one half, and add yeast mixture. Mix some more and add shortening. Use remaining two cups of flour for kneading. Knead well, six to eight minutes.

Place in large greased containers. Cover and let rise until double in bulk. Knead. Let rise until double. Turn dough out onto a slightly greased surface. Knead out air bubbles and divide dough into three or four loaves. Place in well - greased pans. Let rise in pans until doubled in bulk. Bake at 400 degrees 15 minutes. Turn heat down to 325 degrees and bake 25 minutes. Remove from pans and cool on racks. If a soft crust is desired, brush surface with soft butter while loaves are still warm.