1 pkg. dry yeast
1/4 c. warm water
2 c. milk, scalded
6-6 1/4 c. winter wheat flour
2 tbsp. sugar
2 tsp. salt
1 tbsp. shortening

Soften yeast in warm water (110 degrees). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm. Stir in 3 cups flour and beat well. Add softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead 8-10 minutes. Shape in ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (about 1 1/2 hours).

Punch down. Let rise again until double (about 45 minutes). Cut in 2 portions and shape into smooth ball; cover and let rest 10 minutes. Roll each ball to about 15 x 7 inch rectangle, then roll up like jelly roll, starting at narrow side, sealing at each turn with fingertips. Press down on ends with sides of hands and fold excess under.

Place in loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches and let rise until double (dent remains when pressed with finger). Place loaves in center of oven, pans not touching, 400 degrees and bake for 35 minutes. After 15 minutes, if tops are browning too fast, cover loaves with a foil tent. Turn out of pans immediately on cooling racks. Makes 2 loaves.