Categories: Cheese/eggs, Polish 
      Yield: 6 servings 
  
      2 lb Pressed dry farmers cheese         12    To 17 cups flour 
     20    Eggs                                1 qt Scalded milk 
      1 c  Lukewarm water                      2 tb Salt 
      2 lg Yeast cakes                         2 c  Raisins 
      2 c  Sugar                               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. This is a church 
  recipie from