Stolla

• 2 lbs. (2 quarts) flour
• 1 pint milk

Scald milk, add sugar and salt, when lukewarm, add yeast cake, let stand 5 minutes, then add 2 cups flour, beat well. Cover and let rise in a warm place, until light. Add the eggs, well beaten, then the butter and the rest of the ingredients with the remaining flour, and only enough more flour to knead