1/2 cup lukewarm water

1/8teaspoon salt

1 tablespoon sugar

6 cups flour

1 teaspoon salt

4 tablespoons salad oil

Dissolve yeast in warm water with 1/2-teaspoon salt and 1 tablespoon sugar. Set in warm place to rise. Sift 6 cups flour in deep bowl; add 2 cups warm water, 4 tablespoons sugar, 1-teaspoon salt, and 4 tablespoons salad oil. Knead well and set aside to rise. When in bulk, punch down. Let rise second time until doubles. Punch down. Divide dough in two. Shape one part into round bread, cover and let stand 20 minutes. Punch down and reshape. Place in greased pan. Allow to rise until double in bulk. Bake at 350 degree for 1 hour.

Note: The second part of this dough can be used for Bobalky.

1 cup sugar

1/2 cup shortening

2 teaspoons salt

2 cups scalded milk

1 cup warm water (NOT HOT)

2 packages dry yeast or compressed yeast

2 eggs, beaten

8 cups flour

1 cup seedless grapes

Put sugar, shortening, salt and scalded milk in a large bowl; stir until shortening melts. Cool to lukewarm. Pour warm water into small bowl; sprinkle or crumble in yeast, stir until dissolved. Add eggs and yeast to lukewarm milk mixture and blend. Add 2/3 of flour and beat until smooth. Gradually add remaining flour, mixing well after each addition. Add raisins and turn out on floured board and knead until smooth and elastic; place in greased bowl. Brush with melted shortening, cover, and let rise in warm place until it doubles (about 1 1/2 hours). Punch down; divide into 3 equal portions. Shape into 3 round loaves; let6 rise again until it doubles. Brush with beaten eggs. Bake in hot oven for 10 minutes at 450 degree then turn to 350 degrees and continue baking for 45 minutes or until golden brown.