10 cups flour                2 pkgs of yeast 2 cups whole milk

1 TBS salt                    1 cup water 110F         ½ cup butter

½ tsp. mace                                                      ½ cup lard

1 pint whipping cream  4 eggs beaten                1 cup sugar

Sugar and cinnamon

Sift first three ingredients twice.  Mix yeast in the water with fork.  Let stand.

Heat milk to scalding.  Turn off.  Melt lard and butter in the hot milk, then stir in sugar. Beat eggs until frothy, add to milk mixture.  When this cools to just above room temp, add the yeast mixture.  Make a will in the flout.  Pour milk-yeast mixture, mixing well a little at a time.  Mix until there is no excessive stickiness (add flour, if needed). Knead for ten minutes.  Place in a large greased bowl and grease top of dough.  Place town on top and let rise in warm place, (two or more hours).  After rising, knead 5 minutes.  Break into four pieces.  Stretch to fit into 8 x 10 pan.  Spoon melted butter over the top of dough.  Cover lightly with sugar.  Sprinkle with cinnamon and top again with more sugar. Place in warm place to rise again.  Just before baking use a spoon to perforate the top with whipping cream.  Bake at 350 F for 25 minutes.