9 c. all purpose flour
1/4 c. baking powder
1 tbsp. salt
1 c. shortening

Mix flour, baking powder and salt. Cut in shortening completely until particles are size of coarse cornmeal. Refrigerate in airtight container up to 1 month. 10 cups mix.

If using self-rising flour, omit baking powder and salt.

NUT BREAD:

3 c. nut bread mix
1 1/2 c. milk
1 c. sugar
1 egg
1 c. chopped walnuts

Heat oven to 350 degrees. Grease bottom of loaf pan (9 x 5 x 3 inches). Stir nut bread mix, milk, sugar and egg until mix is moistened. Stir in walnuts; pour into pan. Bake until wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Remove from pan; cool completely. Wrap in plastic wrap or aluminum foil; let stand at room temperature or refrigerate at least 8 hours for easier cutting.