- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F)
- 7 eggs
- 8 cups all-purpose flour
- 1 teaspoon salt
- 2 cups white sugar
- 1 1/2 cups milk
- 3/4 cup butter, melted
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, beat eggs until fluffy. Stir in 4 cups of flour, salt, sugar, milk, 3/4 cup melted butter, yeast mixture and vanilla. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise overnight in the refrigerator.
- The next morning, deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 90 minutes. Preheat an oven to 300 degrees F (150 degrees C).
- Brush risen loaves with 2 tablespoons melted butter and bake in preheated oven for 1 hour, or until golden brown.