Ingredients

3 cakes fresh yeast

1/2 cup warm water (105 to 115 degrees)

1 cup milk

1/2 cup butter, cut into pieces

2 tsp salt

6 eggs, at room temperature

1 cup sugar

8 cups all-purpose flour, sifted

2 tbsp butter, melted

Method

Crumble yeast cakes into large bowl and stir in water.

Let mixture stand until foamy, about 5 minutes.

Scald milk (82°C /180°F, nearly boiling).

Add butter and salt and stir until butter melts and then cool until lukewarm.

Whisk the eggs until frothy.

Add sugar and beat until creamy, about 3 minutes.

Blend in milk mixture and then stir into the yeast mixture.

Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl.

Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes.

Grease large bowl.

Add dough, turning to coat entire surface.

Cover and leave to rise in warm draft-free area until doubled in volume, about 2 hours.

Punch dough down and leave to stand for 15 minutes.

Grease two 9" round cake tins.

Divide the dough into two.

Push each half into the tin.

Cover and leave to rise in warm a place until doubled in size, about 60 minutes.

Preheat oven to 350 degrees.

Bake until loaves are golden brown about 30 minutes depending on size.

Immediately brush the tops with butter and serve whilst still warm.

Cooks Comments and Tips

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