- 3 yeast cakes
- 1/2 cup tepid to warm water
- 2 cups warm, nonfat milk (or scalded dairy slightly cooled)
- 5 pounds flour
- 1 teaspoon salt
- 1 dozen fresh eggs, 70 degrees
- 3 1/2 cups sugar
- 3 tablespoon fresh lemon juice
- 1/2 pound butter, melted
- two tablespoons salt
- 1 egg, beaten
Dissolve 3 yeast cakes in 1/2 cup tepid to warm water, (not hot). Add 2 cups warm, nonfat milk (or scalded dairy slightly cooled) and three cups flour, and 1 teaspoon salt. Whisk together and hang aside to proof yeast.
Inside a separate bowl, add 1dozen fresh eggs. sugar, and fresh lemon juice. Beat well after which add melted butter.
Add yeast mixture, the rest of the flour and a pair of tablespoons salt. Mix well and let rest for 10-20 minutes.
Continue mixing until dough starts to pull from bowl or knead with greased hands until dough pulls from your hands. This requires a while and also the dough is sticky unlike dough. Devote greased bowl and canopy to allow rise to double, about one to three hrs.
Punch lower, start, and let rise to double again.
Carefully escape a couple ofOr3 pound of dough at any given time, moving dough right into a nice loaf shape and put into greased loaf pans. This will make about five to seven nice loafs. Let rise until double within the pans for any third rising.
Make 2 to 3 1/4-inch slits on top of each loaf after which brush tops with 1 beaten egg combined with 1 tablespoon water.
Bake at 325 levels F for around ten minutes after which reduce heat to around 300 levels F for an additional 25 to half an hour.
Remove loaves in the oven and lay them on their own side on the rack for a few minutes before removing in the pan.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
Recipe thanks to Frances Medeiros and Marjie Boozam