2 cups milk 3 Tablespoons marge 1 ľ cups sugar 11 cups flour 1 dessertspoon dried yeast 1 Ĺ cups lukewarm water 2 eggs 2 teaspoons salt
Boil the milk with the sugar and the marge. Set to one side to cool.
Now mix the yeast with one teaspoon sugar, 1 cup flour and the water. Set to rise in a warm place for Ĺ and hour.
When the milk mixture has cooled to lukewarm and the yeast is well risen, beat up the eggs and add all together in a basin or kneading bucket.
Add the salt and remaining flour to make a stiff dough.
Cover and place in a warm place to rise to 3 times itís bulk.
Turn out onto a floured board and break off small pieces about the size of a golf ball.
Knead in the palm of your hand and put very closely together in bread tins.
Allow this to rise to double itís size again and bake in a medium hot oven for ĺ to 1 hour till nicely brown.
Turn out onto cooler and leave until quite cold.
Now break up the balls with your fingers and put in a very cool oven to dry out. (this takes a long time, leaving them in the oven overnight is the best method).