5-3/4 to 6-1/4 c. all-purpose flour
1 pkg. dry active yeast
2-1/4 c. milk
2 tbsp. sugar
1 tbsp. shortening
2 tsp. salt

In large mixing bowl, combine 2-1/2 c flour and the yeast. In a saucepan, heat milk, sugar, shortening, and salt just till warm (115°F-120°F) and shortening is almost melted, stir constantly. Add to flour mixture. Beat at low speed of electric mixer, 1/2 minute scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon.

Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes total. Shape into a ball. Place in lightly greased bowl; turn once to greased surface. Cover, let rise in warm place until doubled, about 1-1/4 hours.

Punch down, turn out onto lightly floured surface. Divide dough in half. Cover; let rest 10 minutes.

Lightly grease two 8x4x2 inch loaf pans. Shape each half of dough into a loaf by patting or rolling. To pat dough, gently pull the dough into a loaf shape, tucking the edges beneath. To roll, place ball of dough on a lightly floured surface. Roll into a 12x8 rectangle, rolling to the outer edges to remove all the bubbles. Roll up tightly, starting with narrow edge. Seal with fingertips as you roll. Brush loaves with melted butter. Cover; let rise in warm place until nearly double (45-60 minutes).

Bake in a 375°F oven for about 45 minutes or until done. Test by tapping the top with your finger. A hollow sound means the loaf is properly baked. If top browns too fast, reduce heat to 350°F to keep the crusts light. Remove from pans; cool.

Makes 2 loaves.