Preparation:
Dissolve milk, sugar, butter and salt in saucepan over very low heat and stir constantly. Do not boil just enough to completely dissolve, remove from heat and let cool to lukewarm. Combine all eggs, cream cheese and pot cheese into blender and liquify. Add vanilla to same. Combine 4 cups of flour and yeast in large bowl. Combine all ingredients and stir with wooden spoon. Gradually add 4 more cups of flour, while kneading with hands. Continue working dough until elastic in texture. Shape into mound, put into large container, cover with light cloth and place in warm area. Let rise to triple in size and quickly knead again for 5 minutes using remaining 1/2 cup flour. Generously grease and flour two 9-inch tube baking pans. Loaves may be topped with glaze by applying beaten egg whites with pastry brush just before baking. After glazing a sugar crumb topping may be added as well, before putting in oven. Bake uncovered at 350 degrees for 45 minutes or until done. |
