Yield: 6 servings
|2 pounds||Pressed dry farmers cheese|
|1 cup||Lukewarm water|
|2 larges||Yeast cakes|
|12||To 17 cups flour|
|1 quart||Scalded milk|
|1 cup||Butter, melted|
Cream the cheese with hands until smooth. Add 10 eggs and mix well.
Dissolve 1 yeast cake in ½ cup lukewarm water and add to the mixture. Add 1 cup flour and blend well.
Cover and let stand overnight.
Next day: beat remaining eggs in large bowl and add to cheese mixture. Add sugar, salt and other yeast cake that has been dissolved in ½ cup warm water and blend thoroughly with hands. Add 12 cups flour and work until smooth. Add flour as necessry to use the 17 cups. Knead for about 30 min. or until smooth. Spread cooled melted butter over dough and knead for about 10 min. Add raisins and knead until blended, cover and let rise about 2 hours. Punch down and let rise again until doubled. Divide dough in 8 portions. Shape loaves using a little flour for handling. Place in greased round 1-½ quart casserole. Let rise until double. Bake at 350 degrees for 1 hour, after 30 min. cover with foil to prevent burning. This is a church recipie from