Ingredients

5 lb (2.2kg) flour

2 1/2lb (900g) sugar

2 pkts active dry yeast

1 tsp salt

7 eggs, plus 1 egg for glaze

3 pints whole fresh milk

2 cup water

13 oz. tin evaporated milk

8oz (225g) butter

1 tbsp oil

grated zest of 1 lemon

Method

Preheat oven to 350 degrees (325 degrees for glass bakeware).

Melt butter and stir in about 2 cups of the milk.

Beat 7 eggs into the sugar until blended.

In a large bowl, mix flour, salt and lemon rind.

Add yeast.

Add butter mixture, water and both fresh and evaporated milk to the ingredients.

Use your hands to mix together.

Add the egg and sugar mixture.

Blend well.

Knead dough, adding a little more flour if needed.

Next sprinkle a little more flour over dough, cover and leave to rise in a warm place until double in bulk.

Punch down, leave to rise again.

Brush loaves with mixture of 1 beaten egg and a little water.

Bake until golden in color and tester comes out clean.

Cooks Comments and Tips

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