2 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
1 tbsp. salt
3 eggs
1/4 c. shortening, butter, softened
7 1/4-7 1/2 c. all-purpose flour

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

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2-2 hours.

Punch down dough; divide in half. Roll each half into rectangle, 18 x 9 inch. Roll up beginning at short side. With side of hand, press each end to seal. Fold end under loaf. Place seam side down in greased loaf pan, 9 x 5 x 3 inch or 8 1/2 x 4 1/2 x 2 1/2 inches. Cover; let rise until double, about 1 hour. Heat oven to 425 degrees. Bake 25-30 minutes. Makes 2 loaves.