2 pkgs. active dry yeast
2 tbsp. sugar
1 1/2 tsp. salt
5 1/3 to 6 1/3 c. sifted flour
1 c. milk
1 c. water
2 tbsp. shortening

In large bowl, stir together yeast, sugar, salt and 2 cups flour; set aside.

In 2-quart saucepan over low heat, heat milk, water and shortening until very warm (120 to 130 degrees).

Using mixer at low speed, gradually beat milk mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add 1 cup flour. Increase speed to high; beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes.

Place in greased large bowl, turning over dough so that top in grease. Cover with towel and let rise in warm place until doubled, about 45 minutes. Punch dough down. Cover and let rise again, until almost doubled, about 30 minutes. Punch down dough. Divide dough in half. Cover and let rest 10 minutes.

With lightly floured rolling pin, roll out each half into a 6x16 inch rectangle. Starting with one short side, roll up each rectangle, jelly roll fashion. Pinch seams and ends to seal. Place each roll, seam side down in greased 8 1/2 x 4 1/2 x 1 1/2 inch loaf pan. Cover and let rise until doubled, about 45 minutes.

Bake in 400 degree oven for 35 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Cool on racks. Makes 2 loaves.