2 c. milk, scalded
1 tbsp. shortening
2 tbsp. sugar
2 tsp. salt
1 pkg. active dry yeast
1/4 c. lukewarm water
5 3/4 to 6 1/4 c. sifted flour

Combine milk, shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast and 2 cups flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally. Or beat with spoon until batter is smooth.

Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn out onto a floured surface and knead until smooth and satiny, about 12 minutes. Place dough in lightly greased bowl; turn over to grease top. Cover and let rise in warm place until doubled.

Punch down. Divide in half. Shape each half into a loaf and place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Let rise until doubled. Bake in 400 degree oven 35 minutes or until loaves sound hollow. Remove from pans; cool on racks. Yields: 2 loaves.