This is a sentimental recipe from Emeril Lagasse, one that was handed down for generations. This makes 5 small loaves of sweet bread. The 5 eggs are the decoration for the top of the breads, adding one to each loaf during the final rising, and then baking them in. Perfect for special gatherings. However, you may choose to just make this delicious bread without adding the eggs for decoration! Note: the prep time includes the 6 hours of rising.
1Combine the milk, salt, and lard in a saucepan and bring it to a boil, then set aside off of the heat.
2Combine the yeast, 1 cup of the flour, and 1/2 cup of warm water in a bowl and then set aside.
3In a big bowl, combine the eggs, sugar and lemon zest, whisking thoroughly. Add the milk mixture, yeast mixture and remaining flour and combine thoroughly. Set aside to rise, kneading 6 times every half hour. The bread takes 6 hours to rise.
4Grease 5 round loaf pans with butter or lard. Divide the batter among the pans (pans should be half full). press the dough evenly into the pan and let it rise again until it reaches the top of the pan.
5Preheat the oven to 350 degrees F.
Brush the tops of the loaves with beaten egg and bake for about 1 hour, or until golden brown.
6NOTE: If you choose to add the five eggs for decoration, place an egg on top of each loaf during the final rising.