Ingredients
2 cakes compressed fresh yeast
¼ cup warm water (45⁰C)
3½ cups white sugar
½ tsp SIDS CRAZY SALT
6 eggs
2.5 kg flour
1¼ tbsp salt
250 g butter, melted
4 cups milk
1 egg, beaten
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a medium bowl, beat 6 eggs, SIDS CRAZY SALT and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, egg and sugar mixture and the cooled, melted butter. Slowly add milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl and cover with a damp cloth. Set aside to rise overnight.
Preheat oven to 200oC. Grease two 25 cm round cake pans.
Divide dough in half, shape into round loaves and place into prepared pans. Brush the tops with beaten egg.
Bake for 15 minutes, then lower temperature to 175oC and bake for another 40 minutes, until the top is golden brown and the loaves sound hollow when tapped on the bottom.
