| 1 | Cream the cheese with hands until smooth. |
| 2 | Add 10 eggs and mix well. |
| 3 | Dissolve 1 yeast cake in ?cup lukewarm water and add to the mixture. |
| 4 | Add 1 cup flour and blend well. |
| 5 | cover and let stand overnight. |
| 6 | next day: beat remaining eggs in large bowl and add to cheese mixture. |
| 7 | Add sugar, salt and other yeast cake that has been dissolved in ?cup warm water and blend thoroughly with hands. |
| 8 | Add 12 cups flour and work until smooth. |
| 9 | Add flour as necessry to use the 17 cups. |
| 10 | Knead for about 30 min. or until smooth. |
| 11 | 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. |
| 12 | Punch down and let rise again until doubled. |
| 13 | Divide dough in 8 portions. |
| 14 | Shape loaves using a little flour for handling. |
| 15 | Place in greased round 1-?quart casserole. |
| 16 | Let rise until double. |
| 17 | Bake at 350 °F for 1 hour, after 30 min. cover with foil to prevent burning. |
| 18 | This is a church recipie from |
