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1
Melt the shortening and butter in the warm milk.
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2
Beat the egg yolks, add the 4 cups of sugar, lemon juice and lemon zest, mixing well.
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3
Add the milk mixture to the yolk mixture along with the salt and mix well.
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4
Stir the yeast into 8 cups of flour in very large bread mixing bowl. Mix in the warm liquids. Add about 10 more cups of flour, 2 at a time, mixing in well each time.
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5
Let rise until double, about 1 hour. (If it takes longer, wait for it!) Divide into 16 sections,first in half, then into 8ths. Form into loaves, kneeding on counter sprinkled with flour. Put into greased tin loaf pans. Cover with clean t-towels in a warm part of the kitchen, not drafty.
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6
Allow to double in size again.
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7
Bake on bottom rack of oven, preheated to 275 for 30-35 minutes.
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8
Frost with Paska frosting, and for those of you with a love of rich food, make the Paska Cheese spread, (my husband's favourite).
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9
Plain, sliced and toasted is my favourite.
