Warm the milk in a small saucepan until it bubbles.
Mix in the butter and shortening; 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; beat well.
Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it 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.
