1 c. milk
1/2 c. shortening
4 c. sifted all purpose flour, divided
1/3 c. sugar
2 tsp. salt
2 pkg. active dry yeast
3 eggs

Preheat oven to 350 degrees. Grease a 10 inch tube cake pan or a bundt pan. Heat the milk, shortening, and 1/4 cup water until very warm about 120 degrees F. Shortening does not need to melt.

Blend 1 1/3 cup flour, the sugar, salt and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed about 2 minutes, scraping the sides of the bowl occasionally.

Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. Batter will be thick, but not stiff. Cover and let rise in a warm, draft free place (about 85 degrees F) until double in bulk, about 1 hour and 15 minutes.

Beat down dough with a spatula and turn into prepared pan. Cover and let rise in a warm, draft free place about 30 minutes. Bake 40 to 50 minutes at 350 degrees. Run knife round the center and outer edges of the bread and turn onto a plate to cool.