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1
Dissolve 3 yeast cakes in 1/2 cup warm water, (not hot).
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2
Add 2 cups warm, nonfat milk (or scalded whole milk slightly cooled) and 3 cups flour, and 1 teaspoon salt.
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3
Whisk together and set aside to proof yeast.
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4
In a separate bowl, add 1dozen fresh eggs, sugar, and lemon juice.
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5
Beat well and then add melted butter.
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6
Add yeast mixture, the remaining flour and 2 tablespoons of salt.
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7
Mix well and let rest for 10 to 20 minutes.
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8
Continue mixing until dough begins to pull away from bowl or knead with greased hands until dough pulls away from your hands.
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9
This takes a while and the dough is sticky unlike bread dough.
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10
Place in greased bowl and cover to let rise to double, about 1 to 3 hours.
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11
Punch down, turn over, and let rise to double a second time.
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12
Carefully break away about 2/3 pound of dough at a time, rolling dough into a nice loaf shape and place into greased loaf pans.
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13
This should make about 5 to 7 nice loafs.
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14
Let rise until double in the pans for a third rising.
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15
Make two to three 1/4-inch slits on the top of each loaf and then brush tops with 1 beaten egg mixed with 1 tablespoon of water.
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16
Bake at 325 degrees F for about 10 minutes and then reduce heat to about 300 degrees F for another 25 to 30 minutes.
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17
Remove loaves from the oven and lay them on their side on a rack for a couple of minutes before removing from the pan.
