2 1/2 c. flour + 3 to 4 more c. flour to be added later
2 pkgs. dry yeast
2 c. milk
1/3 c. sugar
1/3 c. shortening
2 tsp. salt
2 eggs

Combine 2 1/2 cups flour and the dry yeast in a large bowl. In a saucepan, heat milk, sugar, shortening and salt until warm (115 degrees), stirring constantly until shortening almost melts. Add the warmed liquid to the dry ingredients in bowl. Add eggs. Beat with electric mixer at low speed for 30 seconds, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in most of remaining 3 to 4 cups flour until a smooth soft dough is formed.

Knead 6 to 8 minutes. Place in a bowl, cover with a damp cloth and allow to double in bulk, about 1 1/2 hours. Divide in half. Shape into 2 loaves. Place in greased 8 x 4 x 2 inch pans. Cover with a damp cloth and allow to rise to double in bulk, 45 to 60 minutes. Bake at 350 degrees for 35 to 40 minutes.