Scald milk and add to bowl with water such that temperature is 85-105F. Add the yeast to this liquid such that the yeast is spread across the surface and let stand until most of the yeast settles. Add the sugar to this mixture and the flax seed and 8 cups of white bread flour stirring to completely incorporate. Now add the softened butter and mix well. Cover the bowl and let rise while separating the eggs, about 10-15 minutes. Beat the yolks and add to the mix then stiffly beat the whites and add to the mix, the more the whites are beaten the finer the air bubbles will be in the bread.

Beat this mixture approximately 100 times as this will add the air to the dough that normally comes from kneading. Cover the bowl and let rise. Time varies according to ambient temperature, 45 minutes at 100F, 70 minutes at 85F, more time if less than 85F.

From this point on fold in ingredients to prevent tearing the dough as much as possible as this will weaken the bread.

Fold in the oil, salt and 6-8 cups of white bread flour. Adding the flour 1 cup at a time is best and once the mix easily comes away from the sides of the bowl the consistency is correct.

Turn dough onto board and knead, add flour to board to prevent sticking. Once no flour is needed to prevent the dough sticking to the board the kneading process is complete. Oil the bread bowl and put ball of dough in bowl, non seamed side down, coat dough ball completely with oil and put seam side down. Cover and let rise for 50-60 minutes, punch down and let rise again for 40-50 minutes. The second rising can be omitted but the bread will be more dense.

The ball should make 4-5 loave