The recipe was printed in the Boston Globe many many decades ago, and the author has been lost in the mists of time and multiple re-copying of the recipe.
Portuguese Easter Bread
2 cups milk
1 cup water (for yeast)
4 packages dry yeast
20 cups flour
3 teaspoons salt
2 cups butter
4 1/2 cups sugar
THE NIGHT BEFORE: scald milk. Cool to lukewarm. Dissolve yeast in 1 cup warm water (105-115 degrees). Sift flour and salt into warm pan (rinsed with hot water). Work butter into flour and salt.
Add dissolved yeast to lukewarm milk. Beat eggs with sugar, add alternately with milk to flour mixture. Mix well.
Knead dough for about 20 minutes or until it is smooth and elastic. Place in oiled pan, turning ball over once to oil top and cover with a clean towel, and then with a blanket. Let rise overnight.
THE NEXT MORNING: Punch down dough, knead gently, return to pan and let rise again until double in bulk. (Do not skimp on rising time. This is important to produce a fine-grained bread.)
Divide dough into 6 portions. Form into loaves. Place each in a 9 x 5 x 3" loaf pan. Again, let rise until double in bulk.
Bake for 1 hour in a 325 degree oven until brown. Brush crust with soft butter upon removing from oven.