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  • 5 pounds flour (about 20 cups)
  • 2 cups butter
  • 18 eggs
  • 1 tbsp shortening
  • 41/2 cups sugar
  • 2 cups lukewarm milk
  • 5 packages active dry yeast
  • 1 lemon rind, grated



Step 1

Leave eggs and butter out of the fridge the night before. Dissolve yeast in 1 cup of lukewarm water and 1 tsp sugar, and wait a few minutes until the yeast doubles. Beat eggs until light, add yeaat and enough flour to make & batter. Drape ft cloth over, and cover with a blanket Let it rise until it forms bubbles. Add melted butter and shortening, lemon rind, a pinch of salt and milk. Mix very well ; add flour and knead for about half an hour or until smooth. When you see bubbles forming, dough is ready. Don't leave dough too soft. Cover and let it rise until it doubles in bulk. Shape loaves the size you want and place them in buttered loaf pans or ovenproof plates. Cover and let rise until double or the touch of a finger leaves an impression. Bake about 1 hour in a preheated 25$ - 300 degree oven. Rub butter on top of loaves when you remove bread from the oven. Cover with a cloth until cool. Makes 9-10 loaves.

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