- Mix in large pan:
- 1 cup sugar
- 1 quart of warm water
- 2 cups dry powdered milk
- 1 cup lard shortening
- Mix and heat over stove burner till lard has melted.
- In separate 2 cup glass measuring cup mix:
- 1/2 cup warm water
- 3 packages yeast
- 1 teaspoon sugar
- Stir and set aside till yeast has worked and at top of cup.
In large pan with melted lard: Combine some bread flour ( 5lb. bag ) to lard mix to form a soupie mixture. Blend in 6 eggs and 4 teaspoons salt. Add more flour then add yeast mixture. Continue to add flour and work the bread till hands come out clean. Knead dough, cover pan and let rise 2 times. After first rise punch dough down and flip over in bowl. COVER DOUGH TO KEEP IT WARM.
After second rise, knead dough in long roll. Cut into 1 1/2 lb. rolls. Cover and let rise. Place in greased bread pans, cover and let rise. When bread has rised in pans, wash top of bread with egg mixture. Egg mixture is 1 egg whipped with a little water to make a light yellow color mix.
Bake at 350 degrees until golden to medium brown.