---------- Recipe via Meal-Master (tm) v8.04
  Categories: Ethnic
       Yield: 6 servings
       2 lb Pressed dry farmers cheese
      20    Eggs
       1 c  Lukewarm water
       2 lg Yeast cakes
       2 c  Sugar
      12    To 17 cups flour
       1 qt Scalded milk
       2 tb Salt
       2 c  Raisins
       1 c  Butter, melted
   Cream the cheese with hands until smooth.  Add 10 eggs
   and mix well. Dissolve 1 yeast cake in 1/2 cup
   lukewarm water and add to the mixture. Add 1 cup flour
   and blend well. Cover and let stand overnight.
   Next day: beat remaining eggs in large bowl and add to
   cheese mixture.  Add sugar, salt and other yeast cake
   that has been dissolved in 1/2 cup warm water and
   blend thoroughly with hands. Add 12 cups flour and
   work until smooth. Add flour as necessry to use the 17
   cups. Knead for about 30 min. or until smooth. 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. Punch down and let rise again
   until doubled. Divide dough in 8 portions.  Shape
   loaves using a little flour for handling. Place in
   greased round 1-1/2 quart casserole. Let rise until
   double. Bake at 350 degrees for 1 hour, after 30 min.
   cover with foil to prevent burning.