4 to 4 1/3 c. flour
2 pkg. dry yeast
1 3/4 c. milk
1/3 c. brown sugar
2 tbsp. shortening
2 tbsp. salt

In a large mixing bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat milk, brown sugar, shortening and salt until the shortening is melted, about 115 to 120 degrees. Add to dry mixture, beat at low speed with mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes on high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.

Turn out onto a floured surface and knead until it is smooth and elastic, about 4 to 55 minutes. Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double, about 1 to 1 1/2 hours. Punch down, turn out on a lightly floured surface. Cover; let rest 10 minutes. Shape in a loaf; place in greased loaf pan. Cover and let rise in a warm place until double about 30 minutes. Remove from pan and cool on rack.