2 c. scalded milk
3 tbsp. shortening
2 tbsp. sugar
2 1/2 tsp. salt
1 cake compressed yeast
2 tbsp. warm water
6 c. sifted flour

Combine scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water, stir and combine with cooled milk mixture. Add enough flour to make a stiff dough. Mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny.

Place dough in a warm greased bowl. Brush surface very lightly with melted shortening to crust formation. Cover lightly and let rise in warm place (80 to 85 degrees) about 2 hours or until dough is doubled in bulk and will retain an impression when pressed with the finger.

Punch dough down thoroughly in bowl. Fold the edges in toward the center and turn over so the smooth side is on top, cover and let rise again about 1/2 hour or until doubled in bulk.

Turn out on board, divide in two equal portions and mold into balls. Let rest closely covered for 10 minutes. Shape into loaves.

Place in two greased loaf pans, about 9 1/2 x 5 1/2 inches. Brush tops with melted shortening. Cover and let rise for about 1 hour or until doubled in bulk. Bake in hot oven (400 degrees) for about 40 to 45 minutes.

NOTE: Lukewarm water may be substituted for part or all of milk. Potato cooking water may be substituted for milk if desired, it will give a coarser product, but the bread will remain moist for a longer time.