2 c. milk
5 tbsp. sugar
2 tbsp. salt
5 tbsp. melted shortening
2 cakes yeast
2 c. lukewarm water
12 to 13 c. sifted flour

Scald milk, add sugar and salt; cool to lukewarm dissolve yeast in lukewarm milk, add half the flour and beat until smooth, add melted shortening and remaining flour or enough to make easily handled dough.

Knead dough quickly and lightly until smooth and elastic. Place dough in greased bowl, cover and set in warm place, free from draft. Let rise until doubled in bulk about 1 1/2 hours, when light, divide into 4 equal portions and shape into loaves. Place in greased bread pans. Cover and let rise again until doubled in bulk, about 1 hour. Bake in hot oven at 425 degrees for 15 minutes then reduce heat to moderate 375 degrees and finish baking about 30 minutes longer.