2 lb Pressed dry farmers cheese
20 Eggs
1 c Water; lukewarm
2 lg Yeast cakes
2 c Sugar
12 c Flour; up to 17 c
1 qt Milk; scalded
2 tb Salt
2 c Raisins
1 c Butter; melted
Cream the cheese with hands until smooth. Add 10 eggs and mix well.
Dissolve 1 yeast cake in 1/2 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 1/2 cup warm water and blend thoroughly with hands.
Add 12 cups flour and work until smooth. Add flour as necessary to
use the 17 cups. Knead for about 30 minutes or until smooth. Spread
cooled melted butter over dough and knead for about 10 minutes. 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 1-1/2 qt casserole dish. Let rise until double.
Bake at 350°F for 1 hour. After 30 minutes cover with foil to
prevent burning.
