2 pkgs. yeast
1/2 c. warm water
1 1/2 c. scalded milk
1/4 c. sugar
1 tbsp. salt
3 eggs
1/4 c. shortening
7 1/2 c. all-purpose flour, approx.

Dissolve yeast in water. Stir together milk, sugar, salt, eggs, shortening; add yeast and about 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 to 2 hours. Punch down; knead air out. Divide in half. Roll each half into rectangles about 18 x 9 inch roll ups. Fold ends under. Place seam down in loaf pans. Cover and let rise until dough is about 2 inches above top of pans, about 1 hour. Bake 30 minutes at 425 degrees. Preheat oven.