1/2 cup of shortening (or lard)
3 pkg ( 1/4 oz envelopes) dry active yeast
1/2 cup of lukewarm water
2 cups of whole milk
2 cups of granulated sugar
1/2 cup butter
3/4 tsp salt
10 cups of all purpose flour
8 eggs * at room temperature
1 tablespoon of water
1 In a small bowl, dissolve yeast in water and let rise to double in size.
2 In a extra-larger bowl, add flour and salt and mix ingredients together.
3. In saucepan, melt butter and shortening in milk and cool to lukewarm.
4. In a medium bowl, beat eggs and sugar together.
5. Create a well in the large bowl of salt &flour, add the eggs and sugar, melted butter and milk and last add the yeast. Mix all ingredients together and knead until dough is nice and smooth (at least 20 min). Dough tends to be on the wet side so resist the urge to add much more flour. Let rise until double in size, usually six to eight hours.(more if cold weather)
6. Punch down, deflating the dough. Form individual breads and put in buttered and floured pans ( any shape or size will do).
The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan.
7. Brush top of dough with egg wash (beaten egg and water).
8. Bake at 325 degrees-preheated oven for 40 to 60 minutes (adjust longer cook time for larger loaves).*Please note if your oven runs hotter, please make sure to lower the temp to 300F . Using a large skewer insert in center to double check …if it’d dry…it’s done. The bread should be golden color. Please don’t over bake, or else the dough will be on the dry side. If top is browning and the center is still unbaked…cover the top with foil and place bake in oven..
Baking this bread is a little tricky, since it’s a very sensitive dough, but here are few things that I learned along the way.