2 cakes yeast
1/2 c. lukewarm water
2 c. milk, scalded
1 1/2 tsp. salt
1 c. sugar
1 c. shortening
9 c. sifted flour, about
6 eggs, slightly beaten
1 1/2 c. currants

Soften yeast in lukewarm water. Add milk to salt, sugar and shortening. When lukewarm add yeast. Add half the flour and beat well. Let rise until very light. Add eggs, currants and remaining flour. Knead lightly, let rise and when light place in greased bread pans. Let rise and when light bake as for white bread. When bread is 2 days old, cut into thick slices and toast. Makes 3 loaves.