Bread

Dough:
4 oz of yeast 
2 c warm water (16 oz)
1 T sugar
pinch salt
5 eggs (9 oz)
1 1/2 c sugar (10.5 oz)
1 1/4 c oil (10 oz)
20 c flour (5 lb=80 oz)
2 1/2 c water (20 oz)
1 egg beaten 

Directions:

Dissolve yeast in warm water (100-110 degrees) with 1 T sugar and pinch of salt. Cover and allow to bubble (5 min.).

Beat eggs with sugar, add oil, then yeast mixture, gradually add flour and rest of water.
Knead well and allow to rise in a lightly oiled bowl (the one you mixed the dough in, is ok).
Cover with saran and a towel. Keep in a warm place and let rise (about 1 hr.), to double in size.
Punch dough–knead 1 or 2 times–return to bowl and let rise again. With this dough you can make rolls, loaf bread, resiekas, parmak, roska.

Rolls: 1 oz
Bread: 1 to 1.5 lb loaf in pan
Resiekas: 1/4 oz (5″); 1/2 oz (8″); 3/4 oz (12″); 1 oz (16″)
Roska: 1 to 1.5 lb
Parmak: 12 (3 oz) strips in 9 x 12 pyrex (oil between strips)