Mom'S Bread - cooking recipe

Ingredients

3 pkg. dried Fleischmann's yeast (regular or quick rising)
2 c. evaporated canned milk
2 c. sugar
1/2 c. margarine, softened
3 beaten eggs, room temperature
9 to 10 c. flour
sprinkle of salt

Preparation

Dissolve and raise yeast in 3/4 cup water (follow directions on package).
Heat canned milk just until bubbles (be careful not to burn).
Pour sugar into the hot milk and dissolve.
Then add stick of margarine to the milk and sugar mixture and melt and dissolve. In large bowl, mix 3 cups flour and the salt.
Add the beaten eggs and mix well with wooden spoon.
Add 3 more cups flour and 1/2 of the milk-sugar-margarine mixture and mix well with wooden spoon. Add 2 more cups flour and the other half of the milk-sugar-margarine mixture and mix with wooden spoon.
(Mixture will be difficult to mix fully, just mix as best you can.)
Add remaining cup of flour and the raised yeast mixture and knead well with hands until mixture forms a soft ball.
The dough will pull away from sides of bowl completely.
There should be no dough left on bowl when you are done kneading.
You may need to add more flour if the dough remains too sticky.
Do not add more than 10 cups of flour!
Knead about 10 minutes after soft ball is formed.
Raise dough in bowl sealed with lid in warm place for 2 to 6 hours.
It is done when dough reaches top of bowl and pops lid and raises 1 to 2 inches over rim (about 3 times its original size).
Next, place dough on floured-covered board and squeeze out air.
Divide into 7 small loaf size (7 3/8 x 3 5/8 by 2 1/4-inches) or 4 regular size (8 1/2 x 4 1/2 x 2 5/8-inches) or 4 regular round size bread pans. Place dough in greased loaf pans and raise again in warm place covered with cloth (oven) for 2 to 4 hours until pans are about 1/2 inch above pans.
Bake for 20 to 25 minutes in 350\u00b0 oven.
Bread is done when toothpick comes out clean.
Cool about 15 to 20 minutes before removing from pans.