2 pkg. active dry yeast
1/2 c. water (110 degrees)
1 tsp. sugar
2 c. scalded milk
1/3 c. shortening (I am sure it was lard our mothers used)
1/3 c. sugar
2 tbsp. salt
1 1/2 c. water
10 or 11 cups flour

Dissolve yeast in the 1/2 cup water with the teaspoon sugar. Scald milk, add remaining sugar, salt and shortening. Cool to 110 degrees. Add the 1 1/2 cups water. Add yeast mixture. Then add flour gradually to make a stiff dough.

Knead on lightly floured board (usually longer than the usual 8 to 10 minute). Cover and let rise until double in bulk. Punch down and let rise covered for 1/2 hour. Divide dough and form into 4 round balls. Let rest on board 15 minutes.

Form into loaves. Put in greased pans. Lightly grease tops of bread. Cover with waxed paper and let rise out of a draft until bread is almost as high as you want it to be after it is baked.

Bake in a hot 400 degree oven for 45 minutes. Grease tops immediately with soft butter and cover so the tops do not crack. Makes 4 loaves.