1 c. milk
1/2 c. shortening
4 c. sifted all purpose flour, divided
1/3 c. sugar
2 tsp. salt
2 pkg. active dry yeast
3 eggs

Grease a 10 inch tube or bundt pan. Heat milk, shortening and 1/4 cup of water until very warm, 120 degrees. Shortening does not need to melt. Blend 1 1/3 cups of flour with sugar, salt, and dry yeast in a large mixing bowl. Blend the warm liquids into the flour mixture. Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 cup of remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. The batter will be thick but not stiff.

Cover and let the dough rise in a warm, draft free place until it doubles in bulk, about 1 hour and 15 minutes. Beat the dough down with a spatula or at the lowest speed on an electric mixer and turn into the prepared pan. Cover and let rise in a warm, draft free place until it has increased in bulk 1/3 to 1/2, about 30 minutes. Bake in preheated 350 degree oven for 40-50 minutes. Run a knife around the center and outer edges of bread and turn it onto a plate to cool.