In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournous Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Loave (5318g)|
|Recipe Makes: 2|
|Calories from Fat: 1428 (7%)|
|Amt Per Serving||% DV|
|Total Fat 158.6g||212 %|
|Saturated Fat 78g||390 %|
|Monounsaturated Fat 48.4g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 2884.6mg||888 %|
|Sodium 917.1mg||32 %|
|Potassium 1939mg||51 %|
|Total Carbohydrate 4501.3g||1324 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 4481.3g|
|Protein 114.5g||164 %|
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Calories per serving: 19294
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