POLISH CHEESE PASKA

      Title: POLISH CHEESE PASKA
  Categories: Ethnic
       Yield: 6 Servings
  
       2 lb Pressed dry farmers cheese
      20    Eggs
       1 c  Lukewarm water
       2 lg Yeast cakes
       2 c  Sugar
      12    To 17 cups flour
       1 qt Scalded milk
       2 tb Salt
       2 c  Raisins
       1 c  Butter, melted
  
   Cream the cheese with hands until smooth.  Add 10 eggs and mix well.
   Dissolve 1 yeast cake in 1/2 cup lukewarm water and add to the
   mixture. Add 1 cup flour and blend well. Cover and let stand
   overnight. Next day: beat remaining eggs in large bowl and add to
   cheese mixture. Add sugar, salt and other yeast cake that has been
   dissolved in 1/2 cup warm water and blend thoroughly with hands. Add
   12 cups flour and work until smooth. Add flour as necessry to use the
   17 cups. Knead for about 30 min. or until smooth. Spread cooled
   melted butter over dough and knead for about 10 min. Add raisins and
   knead until blended, cover and let rise about 2 hours. Punch down and
   let rise again until doubled. Divide dough in 8 portions. Shape
   loaves using a little flour for handling. Place in greased round
   1-1/2 quart casserole. Let rise until double. Bake at 350 degrees for
   1 hour, after 30 min. cover with foil to prevent burning.
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