2 c. scalded milk
3 tbsp. shortening
2 tbsp. molasses
1 tbsp. brown sugar
2 1/2 tsp. salt
1 pkg. dry yeast
2 tbsp. lukewarm water
2 c. white flour, sifted
4 c. whole wheat flour, unsifted

Combine scalded milk, shortening, sugar and molasses and salt; cool to lukewarm.

Soften yeast in lukewarm water; add 1/2 teaspoon sugar, stir and in a few minutes the yeast will bubble up. Combine with the cooled milk mixture; add enough flour to make a stiff dough; mix well.

Turn out on lightly floured board and knead about 10 minutes, adding small amounts of flour to keep the dough from sticking. Place dough in a warm greased bowl; turn it over to grease all sides of dough to prevent crust formation. Cover lightly and let rise in warm place, 80 to 85 degrees, about 2 hours or until dough has almost doubled in bulk.

Turn out on floured board; divide in two equal portions and mold into balls; let rest, closely covered, for 10 minutes.

Shape into loaves and place in 2 greased loaf pans (about 9 1/2" x 5 1/2"); brush tops with melted shortening, if desired. Let rise about 1 hour or until doubled in bulk.

Bake in hot oven, 400 degrees, for 40 to 50 minutes. (To test for doneness; turn one of the loaves out of the pan and tap the bottom of the loaf; if a hollow sound occurs, the bread is done.)

Lukewarm water may be substituted for part or all of the milk. Potato cooking water may be substituted for milk; it will give a slightly coarser product, but the bread will remain moist for a longer time. Bread made with milk has a browner crust and makes better toast.