2 c. milk
2 tbsp. sugar
2 tsp. salt
1 tbsp. shortening
1 pkg. active dry yeast
1/4 c. lukewarm water
6 - 6 1/2 c. sifted flour

Scald milk in saucepan. Stir in sugar, salt and shortening in large bowl with milk. Cool to lukewarm. Sprinkle yeast on lukewarm water. Add 1 teaspoon sugar and stir to dissolve. Add yeast and 3 cups of flour to milk mixture. Beat with electric mixer at medium speed until smooth (about 2 minutes), scraping bowl occasionally. Add enough remaining flour a little at a time, first by spoon, and then with hands to make dough so it leaves the sides of the bowl. Turn dough on floured board, and let it rest 10 minutes. Then knead it for 8-10 minutes. Round it into ball and put in lightly greased bowl; turn it to grease top. Cover and let rise in warm place until doubled (about 1 1/4 hours). Punch down, and let rise until doubled (about 45 minutes).

Turn onto board and shape into ball. Divide dough in half. Shape into balls on greased cookie sheets for flat bread or make into loaves and put into greased loaf pans. Cover balls and let rise 1/2 hour and flatten into Finnish Flat bread, and then let rise 1/2 hour longer. Let loaves rise 1 hour. Prick flat bread with a fork several times just before baking.

Bake in 400 degree oven for 35 minutes or until golden brown and bread tests done. Remove from pans; cool on racks. Makes 2 loaves. (You can double the recipe for 4 loaves.)