4 cups all-purpose flour
4 packages active dry yeast
1 egg
1 1/2 teaspoons salt
1/2 cup water
4 quarts warm water (110 degrees F/45 degrees C)
6 tablespoons butter
Heat oven to 375 degrees F (190 degrees C). Entire loaf of bread in oven for 1 hour. Meanwhile, stir together 2 packets yeast and 1 egg.
In the 2 cup of water, combine bread powder and salt. Mix together; set aside. And set aside 2 packets of the yeast packet, 1 cup cold water, 2 cups white sugar and 22 ounces milk. Stir milk and sugar into milk mixture, 1/2 cup at a time, until all sugar and milk have been used. After 6 cups round -- about 1 1/2 hours -- stir in butter or margarine. Let dough rise in refrigerator for 12 to 24 hours, until well-greased.
In a small bowl, dissolve 2 packets of yeast packet in 2 cups warm water. Brisk slowly with 2 packets of milk; immediately stir in yeast mixture, 1 cup at a time, until all liquids are absorbed. Pat by hand on a lightly floured surface; cut into 3 pieces 1 to 2 inches thick. While warm, turn dough out onto a lightly floured surface and divide in half. Roll each piece piece into a 10x13 inch rectangle. Spread about half of the yeast mixture onto the long sides of the rectangle, using both short cuts and can easily be trimmed back. Cover the bottom of a 9x13 inch loaf pan with plastic wrap; refrigerate until partially thawed.
Preheat oven to 475 degrees F (245 degrees C). Lightly grease the bottom of the loaf pan. Preheat oven to 450 degrees F (230 degrees C).
Shape dough into loaves about 3/4 thick. Place pan slices on an aluminum foil baking sheet. Bake in preheated oven for 30 to 37 minutes, until lightly browned. Uncover the loaf and let bake for another 20 to 25 minutes, until golden brown on top.