5 3/4 to 6 1/4 c. all-purpose flour
1 pkg. active dry yeast
2 1/4 c. milk
2 tbsp. sugar
1 tbsp. shortening
2 tsp. salt

In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat milk, sugar, shortening and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in using a spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic (5 to 8 minutes). Shape into a ball. Place in lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 1/4 hours). Punch dough down.

Divide dough in half. Cover; let rest 10 minutes. Shape or roll each half into a loaf. Place in 2 greased 8x4x2 inch loaf pans. Cover; let rise in warm place until double (45 to 60 minutes). Bake at 375 degrees until done, about 45 minutes. Remove from pans; cool on wire racks. Makes 2 dozen.