2 cakes yeast
1/2 c. lukewarm water
1 pt. scalded milk, cooled
3/4 c. shortening
3/4 c. sugar
2 tsp. salt
2 or 3 beaten eggs
8 c. sifted flour

Scald and cool milk. Cream together shortening, salt and sugar. Add to yeast and combine with milk. Add 4 cups flour and beat until smooth. Add egg mixture. Mix in remaining flour to form soft dough. Knead well, but keep softer than bread dough. Cover and let rise until double.