1 c. milk
1 c. water
3 tbsp. shortening
1 tbsp. salt
2 env. dry yeast
3 tbsp. sugar
1 oz. lukewarm water
8 c. sifted all-purpose flour

Scald milk and water and pour this over shortening and salt. Cool to lukewarm. In separate bowl dissolve yeast and sugar in lukewarm water. Add this to milk mixture. Add 4 cups flour, mixing well with wooden spoon. Add remaining flour, mixing thoroughly (the mixture should not be sticky).

Cover and let rise until double in bulk, from 1 1/2 to 2 hours. Turn onto floured board and knead. Makes 3 bread loaves, pound size, or 5 round French-style loaves. Let rise in pan until double in bulk, 45 minutes for large loaves and 30 minutes for small. Bake at 425 degrees for 25-30 minutes for large loaves and 15-20 minutes for small loaves.