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Ingredients
- 5 lbs. flour
- 5 1/2 c. sugar
- 2 Packages active dry yeast
- 1 teaspoon salt
- 7 Large eggs, plus 1 egg for glaze
- 1 1/2 quarts. whole fresh lowfat milk
- 2 c. water
- 13 ounce. can evaporated lowfat milk
- 1/2 pound butter
- 1 tbsp. shortening
- Grated rind of 1 lemon
Directions
- Have all ingredients at room temperature. Preheat oven to 350 degrees (325 degrees for glass bakeware). Heat butter and stir in about 2 c. of the lowfat milk. Beat 7 Large eggs into the sugar till blended. In a large bowl, mix flour, salt and lemon rind. Add in yeast. Add in butter mix, water and both fresh and evaporated lowfat milk to the ingredients. Use your hands to mix together. Add in the egg and sugar mix. Blend well.
- Knead dough, adding a little more flour if needed. Next sprinkle a little more flour over dough, cover and let rise in a hot place till double in bulk. Punch down, let rise again. Brush loaves with mix of 1 beaten egg and a little water. Bake till golden brown in color and tester comes out clean. Can be eaten as is or possibly toasted with butter. Store in plastic bags for freshness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 12 servings | |
| Calories 1347 | |
| Calories from Fat 242 | 18% |
| Total Fat 27.45g | 34% |
| Saturated Fat 14.85g | 59% |
| Trans Fat 0.36g | |
| Cholesterol 183mg | 61% |
| Sodium 430mg | 18% |
| Potassium 538mg | 15% |
| Total Carbs 245.15g | 65% |
| Dietary Fiber 5.3g | 18% |
| Sugars 101.83g | 68% |
| Protein 29.77g | 48% |
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