Does anyone have an old-time white bread recipe that calls for using 12 eggs?

This is a sweeter bread but still a white bread and uses the whole egg, not just the yolk or white.Does anyone have an old-time white bread recipe that calls for using 12 eggs?
SWEET BREAD





3 yeast cakes


1 cup of lukewarm water


12 cups flour


1 tablespoon salt


3 cups sugar


12 eggs, well beaten


1 pint lukewarm milk


1/2 lb of butter, melted





Dissolve yeast in the water and set aside.





Sift the flour and salt together into a large pan.





Mix the sugar and eggs with the lukewarm milk. Add the mixture to the flour. Stir in the yeast. Knead until it has the consistency of bread dough. Now add the butter, kneading a little more. Add more flour if it's necessary. Cover and let rise until doubled.





Divide dough, and place in buttered loaf pans. Let rise again until doubled.





Bake in a 350 degree oven until golden brown and done. :-)Does anyone have an old-time white bread recipe that calls for using 12 eggs?
Just use a regular reciepe, but put 12 eggs in it.
this is for 72 rolls, they use 12 eggs, or you can make several loaves.








Yeast mixture:





1/2 C. warm water, for yeast





1 T. sugar, for yeast





6 packages dry yeast (2 1/4 t. each)





Dry mixture:





17 C. flour (5 lbs.)





4 t. salt





3 C. sugar





Wet mixture:





12 eggs





3 C. evaporated milk, scalded





1 1/2 C. butter, melted





For Yeast Mixture:


Mix together the warm water, sugar and yeast. Let the yeast dissolve. Stir and add to flour mixture.





To make bread, mix together dry ingredients. Add to the rest of the wet ingredients in a very large mixing bowl. Add prepared yeast. Knead, continuing until it because dry, slightly sticky and springy. (Springing back when pushed down.)





With hands only slightly wet with warm water, knead again until hands are dry. Fold dough over, sprinkle with very little flour. Cover and let rise in a warm place away from drafts of any kind.





For Bread:


Let rise for about 2 hours. Knead and let rise again for about 1 hour. Shape into buns by tying small strips of the dough into a knot. Let rise for about 1 hour. Bake at 325掳F. for about 20 minutes (second and bottom racks). Mix together 1 egg white to 2 1/2 tablespoons water and brush on each bun before baking.





Yield: About 72 rolls