Warm the milk in a small saucepan until it bubbles.

Mix in the butter and shortening and stir until melted.

Place sugar in a very large bowl, pour milk over sugar, and stir until sugar dissolves.

Let cool until lukewarm.

In a small bowl, stir yeast into warm water.

Stir 12 eggs and yeast mixture into milk and sugar and beat well.

Pour all of the flour into the milk/eggs/sugar mixture and stir well to combine.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough and let rise again until doubled, about 45 minutes.

Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into six equal pieces and form into loaves.

Place the loaves into lightly greased 9x5 inch loaf pans.

Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves.

Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped.