Dissolve yeast in 1/4 cup lukewarm water with 1/2 teaspoon sugar and let sit until bubbly.

Heat milk and remaining water to lukewarm.

Add the yeast mixture to the lukewarm milk and water, then mix well.

Measure 4 cups of flour into a bowl.

Add the liquid mixture to the flour and mix well using a mixer.

Cover the bowl and set aside in a warm place for 1 hour to rise.

Melt the margarine.

Beat the eggs.

Add sugar, salt, melted margarine, and beaten eggs to the raised dough.

Add the remaining flour gradually, kneading until the dough no longer sticks to your hands.

Place the dough in a warm place, covered, and let it rise again until it doubles in bulk.

Grease seven 2-pound coffee cans thoroughly.

Fill each can half full with the dough.

Place the filled cans in a warm place and let the dough rise to the top of the cans.

Beat a whole egg with a small amount of water.

Brush the egg wash over the tops of the breads.

Bake in a 325° to 350°F oven for 45 minutes, or until nicely browned.