INGREDIENTS and DIRECTIONS:
Cream: 1/2 lb butter, 1 cup sugar
Add 7 eggs and beat mixture
Add 2 cups of lukewarm milk
Dissolve 2 yeast cakes in 1/2 cup warm water
Add 1 teaspoon maghlep + dash of salt.
Gradually add 11.5 - 13 cups of sifted flour, beating at first then kneading.
Let rise 2 hours; punch down.
Let rise again until doubled in bulk (1.5 hours)
Shape loaves. Bake in 300 degree oven for 1/2 hour
Notes from my mother (Leslie Shahan) or my grandmother (Myra Shahan):
Makes 8 loaves; sections of braids should be well separated30 mins rising after shaping, brush with egg yolk.
Recipe Credit: Rose Hart Shahan