1 tbsp. granular yeast or 1 env. dry yeast
1/4 c. lukewarm water
1 tsp. sugar
1 1/2 tsp. salt
2 tbsp. shortening
2 tbsp. sugar
2 c. milk, scalded
6 c. sifted flour, about

Add yeast to lukewarm water along with sugar and let stand for 15 minutes. Cool the milk to lukewarm and add the 2 tablespoons of sugar and softened yeast to it. Stir in 3 cups of flour and beat well.

Cover and set in a warm place until batter is bubbly and light. Then add the salt, melted shortening and enough more flour to make a dough of the desired stiffness. Turn onto a floured board and knead thoroughly. Folding the dough over on itself and pushing it lightly away with the balls of the hands, using enough pressure so that the part folded over will stick to the part underneath. Continue turning, folding and kneading until dough is smooth and has a satiny look - about 8-10 minutes. Shape dough into a ball and place in a greased bowl.

Brush the top with a small amount of melted fat, cover with a clean cloth and let stand in a warm place until double in bulk, about 1 1/2 to 2 hours. Then knead the dough down, turn onto a floured board and shape into 2 loaves. Place in 2 greased loaf pans. For a tender crust, brush top with oil or melted shortening; for a harder crust. Brush with water. Cover and let rise in a warm place until double in bulk. Bake in a moderately hot oven 40-45 minutes. To make raisin bread, add 2 cups of chopped raisins and nuts with the flour.