2 pk Yeast
1 1/2 c  Lukewarm water
1/2 c  Sugar
2 ts Salt
1/4 c  Melted & cooled butter,
Unsalted
4    Eggs
7 c  Flour
1    Yolk beaten with 2 Tbls.
Heavy cream

In bowl, sprinkle yeast over water. Stir, let stand 5 minutes, then
stir until dissolved. Add sugar, salt, butter & eggs to yeast
mixture & blend well. Gradually add 6 1/2 cups flour, 1 cup at a
time, mixing well after each addition. On lightly floured board knead
3 minutes. Add flour as needed to keep dough from sticking. Transfer
to large lightly greased bowl & turn to coat with grease; cover with
clean dry towel. Let rise 1 hour. Punch down. On lightly floured
surface, roll it out to 1/2″ thick then shape into 2 loaves or 2
round loaves. (At this point dough can be stored. Place loaves on
baking sheet, cover with foil & freeze. When frozen solid, 8 hours,
remove dough from pan & rewrap tightly in foil. Label & freeze up to
1 month. When ready, remove foil & place loaf on lightly greased
sheet. Cover with clean, dry towel & let rise until doubled, 6 hours
or overnight in refrigerator.) Place loaves on lightly greased
sheets, cover with clean, dry cloth & let rise, 45 minutes. Heat oven
to 350. Brush with glaze. Bake, 1 loaf at a time, on middle shelf of
oven until loaf is gold & sounds hollow when tapped on bottom, 45
minutes. Cut into 12 slices.