1 pkg. active dry yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. sugar
1 tsp. salt
1/2 c. melted shortening
2 eggs
3 1/4 c. sifted flour
1/2 tsp. vanilla (optional)

Soften yeast in lukewarm water. Scald milk unless using powdered milk, then it's not necessary. Add sugar, salt and shortening. Cool to lukewarm. Add 1 cup flour and beat well. Add softened yeast; mix well. Add more flour to make a stiff batter; stir in vanilla; beat thoroughly until smooth. Cover and let bubbly (about 1 hour). Stir down and drop by spoonfuls into greased muffin pans or spread into one 9 1/4 x 5 1/2 inch loaf pan. Let rise until doubled (about 30-45 minutes). Bake in moderate oven, 350-375 degrees for 20-30 minutes. Yield: 2 1/2 dozen 2-inch muffins or 1 loaf.