1 pkg. active dry yeast
1/4 c. water
2 c. milk, scalded
2 tbsp. sugar
2 tsp. salt
1 tbsp. shortening
6 to 6 1/2 c. sifted all purpose flour

Soften the active dry yeast in warm (110 degree) water. Combine the hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour. Beat well. Add the softened yeast. Mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out on a lightly floured surface. Knead until smooth and satiny (8 to 10 minutes).

Shape dough in a ball, place in a large lightly greased bowl, turning once to grease surface. Cover and let rise again to double (1 1/2 hours). Punch down, let rise again until double (45 minutes). Cut in 2; shape each into a smooth ball. Cover, let rest 10 minutes. Shape into loaves. Place in 2 greased loaf pans. Let rise until double (1 hour). Bake in hot oven (400 degrees) for 35 minutes. Brush top of loaves with butter for soft and shiny crust. If top browns too fast, cover with foil.