5 3/4 to 6 1/4 c. all-purpose flour
1 pkg. active dry yeast
2 1/4 c. milk
2 tbsp. sugar
1 tbsp. shortening
2 tsp. salt

In large mixing bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat milk, sugar, shortening and salt just until warm (115 to 120 degrees), stirring constantly until shortening almost melts. Add to dry mixture in mixing bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape in a ball.

Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double, about 1 1/4 hours. Punch dough down; turn out on lightly floured surface. Divide in half.

Shape each in a smooth ball. Cover and let rest 10 minutes. Shape in loaves. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise in warm place until double, 45 to 60 minutes. Bake in moderate oven (375 degrees) for about 45 minutes or until done. If tops brown too quickly, cover loosely with foil last 15 minutes. Remove from pans; cool on wire racks. Makes 2 loaves.