- 2 pkg. yeast
- 1 tbsp sugar
- ½ cup evaporated milk (room temperature)
- 8 cups all-purpose flour
- 1 tbsp salt
- ½ tsp mace
- ½ tsp nutmeg
- rind of 1 lemon (grated)
- 1 ¼ cup butter
- 5 eggs
- 1 cup sugar
- 1 tsp vanilla
- 2 cups milk (remainder of canned milk, plus other)
Dissolve yeast and 1 tbsp sugar in canned milk (1/2 cup).
Scald milk (the 2 cups which includes the remained of the canned milk) melt shortening and sugar in it. Cool to lukewarm.
In a large bowl, sift together flour, salt, mace, nutmeg and lemon rind. When milk mixture is cool enough (note: the scalded milk mixture), add it to the flour mixture.
Add eggs and vanilla and mix thoroughly.
Then add yeast, which has risen, and beat with wooden spoon until bubbly and elastic. When dough is smooth, cover and let rise for about 1 ½ to 2 hours. Punch down if it rises too quickly.
When ready, flour table and divide in three or four parts. Knead well and form into a ball. Place on greased cake pans. With clean scissors, cut a cross on top. Then beat two eggs with a fork and brush all over the top of bread.
Let rise in a warm place, about one hour.
Bake in a 350 degree oven for about 35-45 minutes, or until golden brown. Remove from pan onto rack to cool.
Good luck and good eating!