- 4 cups milk
- 1 teaspoon salt
- 1/2 pound lard
- 3 packages dry yeast
- 5 pounds flour
- 1/2 cup warm water
- 12 eggs
- 4 cups sugar
- 1 lemon, zested
- 5 eggs for top of each bread, optional
In a small bowl combine yeast, 1 cup of the flour and 1/2 cup warm water and set aside.
In a large bowl with a whisk combine eggs, sugar and lemon zest and mix thoroughly. Add milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every 1/2-hour. Bread will take 6 hours to rise.
Preheat oven to 350 degrees F. Brush with beaten egg and bake for 1 hour, until golden brown.
Note: If you choose to add the 5 eggs for Easter, place eggs on top of bread dough during final rising.