2 pkgs. granular yeast or 2 cakes compressed yeast
1 c. lukewarm water
1 tsp. sugar
10-12 c. sifted flour
1/2 c. melted butter or half as much other shortening
2 c. scalded milk or milk and water
5 tsp. salt
1/4 c. sugar

Soften the yeast in lukewarm water with 1 teaspoon sugar for 5 minutes. Put scalded milk, salt and 1/4 cup sugar in large mixing bowl. Cool to lukewarm, stir yeast mixture into lukewarm liquid. Add 4 cups sifted flour and beat until smooth. Add melted and enough flour to form a medium firm dough.

Turn out onto lightly floured board and knead until smooth and elastic. Place dough in a clean greased bowl and cover with a wet paper towel. Place in a warm draft-free place about 85 degrees to rise until double when sufficiently risen dough should not spring back but hold a dent when pressed with finger. Knead down and let rise again about 3/4 as much as first time.

Then turn out on lightly greased board and divide in 4 portions and shape this in balls, cover and let rest 20 minutes. Then shape into loaves. Place loaves in greased pans, cover, and let rise again until double.

Bake in a moderate hot oven 400 degrees for 45 minutes. Bread when done should be golden brown with a crisp crust and sound hollow when tapped. Makes 4 loaves or 4-6 dozen rolls.