8-8 1/2 c. flour
2 pkgs. yeast - 1/4 c. lukewarm water
1 tsp. sugar
1 3/4 c. milk
1 tbsp. salt
1/4 c. sugar
2 c. pumpkin
1/4 c. melted shortening

Measure flour - crumble yeast into lukewarm water. Stir in 1 teaspoon sugar - let soften 10 minutes. Scald milk and pour while still hot into a large bowl. Stir in salt, 1/4 cup sugar and cool to lukewarm. Stir in yeast mixture. Gradually beat in 2 1/2 cups of the flour until smooth. Add pumpkin. Add shortening. Add 6 more cups of flour.

Turn out onto board and sprinkle with flour, cover with an inverted bowl and let rest 10 minutes. Knead about 10 minutes. Return to large greased bowl - turn once. Cover; let rise in warm place 1 hour. Punch down - turn over, let rise 1 hour. Turn onto board lightly sprinkled with flour. Cut into 3 equal portions. Let rest 10 minutes, covered. Place in greased loaf pans - let rise covered for 1 hour. Bake at 400 degrees for 35-40 minutes.