6 large eggs
1 stick butter
1 stick butter
1/4 c. Wesson Oil
1 c. milk
1 tsp. salt
1 1/4 tbsp. black pepper
2 oz. fresh yeast cake (or use 1 pkg. dry yeast per 6 eggs)
1/4 c. warm water
6-8 c. flour
1/2 lb. grated Parmesan cheese
1/2 lb. white American cheese (cut in strips or cubes)
1/4 c. Crisco (add Crisco after adding 4 of the 6 cups of flour)

Beat eggs well in lg. mixing bowl. Add milk, salt and pepper. Melt butter, butter and oil in small pan on top of stove until warm. Cool. In small bowl, dissolve yeast in 1/4 cup warm water. Mix well. Add yeast to butter mixture, add grated cheese and add all to egg mixture. Mix well with an electric mixer to blend. Add flour one cup at a time, using up to 4 cups of flour. Shut off electric mixer. Remove bowl and add 1/4 cup of Crisco, using your hands to mix. Keep adding the remainder of flour using a wooden spoon to mix.

Remove dough from bowl and place dough on a lightly floured surface. Knead until smooth and elastic and easy to handle. Place in greased bowl, turning dough to grease top. Cover with plastic wrap and place a towel over bowl. Let rise in warm place until doubled in size (45 - 60 minutes). Punch dough down.

Divide into 3 equal parts.

Before placing dough in pans rub Crisco on hands so dough will not be hard to handle. Place in three prepared pans (greased with crisco). Make slits in dough with sharp knife. Insert strips of cheese. Let rise again until dough doubles in size. (45 - 60 minutes).

Bake 40 - 50 minutes at 350°F. Brush with beaten egg yolks and spread on top of bread to make glaze as soon as you take bread out of oven.

Yields 3 Loafs.