1 3/4 c. lukewarm milk
2 pkgs. yeast (compressed or dry)
1/2 c. lukewarm water
7 1/4 c. sifted flour
1 tbsp. salt
3 tbsp. honey
2 tbsp. soft shortening

Soak the yeast in lukewarm water 5 minutes. Mix the milk, honey, and salt. Stir the yeast thoroughly and add it to the milk mixture. Add shortening; mix in 1/2 the flour. Add the rest of the flour or enough to make a moderately stiff dough.

Turn out onto a lightly floured board and knead until smooth and satiny. Shape into a ball and place in greased bowl, turning once to bring greased side up.

Cover and let rise in warm place (80-85 degrees) until doubled, about 1 1/2 hours. Punch down; let rise again until doubled, about 45 minutes. Divide dough into 2 equal parts and shape into balls. Cover and let rest 10 minutes.

To shape into loaves, flatten the ball of dough into an oblong shape, pressing out all air. Fold the dough in half lengthwise and press out air. Stretch dough gently until it is about three times as long as the pan in which it is to be baked.

Fold the two ends to the center, overlapping them. Fold the dough lengthwise in thirds and press the edges down firmly. Roll under the hand to round the loaf. Seal each end by pressing with edge of hands.

Place in greased loaf pan with sealed edge down. The pan should be about 1/2- 2/3 full; a 9 x 5 pan is good. Cover; let rise until sides of dough reach top of pan and center is well rounded, about 1 hour.

Bake in a 425 degree oven until brown and the loaf sounds hollow when tapped on the top and bottom. Immediately remove bread from pans. Place on wire cooling racks or across top edges of the bread pans. Brush crust with soft butter or shortening.

Yield: Two tender, delicious loaves.