The night before, take the eggs out of the refrigerator to bring to room temperature.

Dissolve yeast in 1/2 cup of lukewarm water plus one teaspoon of sugar.

Wait for the yeast mixture to double in size (about 5-10 minutes).

In a large bowl, beat the eggs until light and fluffy.

Add the yeast mixture to the eggs and mix well.

Gradually add enough flour to create a batter.

Cover the bowl with a dishcloth or blanket and let it sit until bubbles form (about 30 minutes).

Melt butter and shortening over low heat in a separate saucepan.

Once melted, add milk, a pinch of salt, and grated lemon rind to the saucepan.

When bubbles have formed in the bread batter, add the sugar and the butter mixture.

Mix all ingredients together thoroughly.

Gradually add the remaining flour, one cup at a time, mixing well after each addition.

Once the dough becomes too difficult to mix with a spoon, transfer it to a floured surface.

Knead the dough until it is smooth and no longer sticky (about 5-10 minutes).

Cover the dough with buttered waxed paper and a towel.

Let the dough rise until it doubles in size (about 1-2 hours).

Shape the dough into loaves of the desired size and place them in buttered loaf pans.

Cover the loaf pans with buttered waxed paper and a towel.

Let the loaves rise until they double in size (about 1-2 hours).

Bake the loaves on the lowest oven rack at 275 degrees Fahrenheit for one hour.

Remove the loaves from the oven and rub the tops with butter immediately.

Let cool before slicing and serving.