1 can Eagle Brand milk
1/3 c. shortening
1 yeast cake
1/4 c. lukewarm water
1 tbsp. sugar
1 tbsp. salt
11 c. flour (approximately)

Add enough warm water to milk to make one quart. Add the shortening, melted, to this. Then add yeast cake and sugar to lukewarm water. Let stand 3 minutes. Add salt to liquid. Then add enough flour to make a dough stiff enough to knead. Let rise until double, covered with a wet towel. Knead again until light and springy. Divide in 4 equal parts and shape into loaves. Place in greased pans and let rise until light, not quite so much as double in bulk.

Bake in 350°F oven for 30 minutes.