Yeast bread

Ingredients:

• 3 tablets of pressed yeast (21 g each)
• 1/2 cup warm water
• 2 cups warm skim milk (or boiled, slightly cooled milk)
• 2.3 kg of wheat flour
• 1 teaspoon of salt
• 12 fresh eggs at room temperature
• 3.5 cups of sugar
• 3 tablespoons lemon juice
• 225 g melted butter
• 2 tbsp. salt
• 1 beaten egg

Preparation:

1. Dissolve the yeast in 1/2 cup warm water (not hot). Add 2 cups warm skim milk (or slightly cooled boiled milk), 3 cups flour, and a teaspoon of salt. Mix and let stand for the yeast to rise.
2. In a separate bowl, place 12 eggs, sugar, and lemon juice. Beat well, then add the melted butter.
   
   Add the dissolved yeast, remaining flour, and 2 tablespoons of salt. Mix well and let sit for 10-20 minutes.
3. Continue kneading the dough until it begins to pull away from the sides of the bowl, or knead it with oiled hands until it comes away from your hands. This will take some time, and the dough will be sticky, not like bread dough. Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1-3 hours.
4. Punch down the dough, turn it over and let it rise until doubled in size a second time.
   
   Carefully separate about 300 grams of dough, roll it into a loaf shape, and place it in a greased loaf pan. You should get about 5-7 loaves. Let the dough rise in the pans until doubled in size (the third rise).
   
   Make two or three 0.5 cm slits on the surface of each loaf and brush the top with an egg beaten with a tablespoon of water.
5. Bake at 160°C for 10 minutes, then reduce the heat to about 150°C and bake for another 25-30 minutes. Remove the bread from the oven and turn it on its side on a rack for a couple of minutes, then remove it from the pan.