2 c. milk
1 c. liquid shortening
2 pkgs. dry yeast
1 tsp. sugar
1 c. lukewarm water
1 tsp. salt
2 c. dark Karo syrup
3 c. white flour
2 c. rye flour
Grated orange rind
4-5 c. white flour

Scald milk and pour in mixing bowl to cool. Add liquid shortening. In small dish dissolve yeast and sugar in lukewarm water. When milk has reached lukewarm stage, add salt, Karo, 3 cups white flour, 2 cups rye flour, yeast mixture and grated orange rind. Mix well, beating until smooth. Then add the rest of the white flour, beating in as much as possible with mixer, add rest, beating by hand.

On floured board, knead approximately 10 minutes or until dough feels smooth. Place in large greased bowl and allow to rise until double in bulk, or until a finger print will remain when finger is pushed into dough. On floured board, divide dough into 4 portions. Shape each piece into a loaf, place in bread pan and allow to rise again until double. Bake at 350 degrees approximately 40 minutes.