| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Polish |
Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pressed dry farmers cheese |
| 20 |
|
Eggs |
| 1 |
c |
Lukewarm water |
| 2 |
lg |
Yeast cakes |
| 2 |
c |
Sugar |
| 12 |
|
To 17 cups flour |
| 1 |
qt |
Scalded milk |
| 2 |
tb |
Salt |
| 2 |
c |
Raisins |
| 1 |
c |
Butter, melted |
INSTRUCTIONS
Cream the cheese with hands until smooth. Add 10 eggs and mix well.
Dissolve 1 yeast cake in 1/2 cup lukewarm water and add to the mixture. Add
1 cup flour and blend well. Cover and let stand overnight. Next day: beat
remaining eggs in large bowl and add to cheese mixture. Add sugar, salt and
other yeast cake that has been dissolved in 1/2 cup warm water and blend
thoroughly with hands. Add 12 cups flour and work until smooth. Add flour
as necessry to use the 17 cups. Knead for about 30 min. or until smooth.
Spread cooled melted butter over dough and knead for about 10 min. Add
raisins and knead until blended, cover and let rise about 2 hours. Punch
down and let rise again until doubled. Divide dough in 8 portions. Shape
loaves using a little flour for handling. Place in greased round 1-1/2
quart casserole. Let rise until double. Bake at 350 degrees for 1 hour,
after 30 min. cover with foil to prevent burning.
A Message from our Provider:
“Lust and selfishness do not equal love”