1 can Eagle Brand milk
1 qt. warm water
1/3 c. shortening
3 tsp. salt
12 c. plain flour
1 pkg. dry yeast
1/4 c. warm water

Empty milk into large bowl; add quart of warm water, 1/3 cup shortening and salt. Add dry yeast to 1/4 cup warm water, then add to milk mixture. Stir in flour, a little at a time. Let this rise in warm place until doubled in size. Pour on floured board and knead until smooth textured. Divide into 5 loaf pans and let rise again. Bake at 350 degrees for 40 minutes.