2 c. milk
2 tbsp. sugar
2 to 3 tsp. salt
1 tbsp. shortening
2 pkgs. dry yeast
1/2 c. lukewarm water
6 to 7 c. flour, about
butter

Scald milk and add sugar, salt and shortening. Cool mixture to lukewarm. Sprinkle yeast into lukewarm water and stir until dissolved. Stir yeast into cooled milk mixture. Gradually add flour to milk mixture, mixing well. Add enough flour to make dough stiff enough to be handled easily. Turn dough onto floured surface and knead until smooth and satiny. Shape dough into 18 x 3 inch long loaf. Brush surface lightly with a little melted butter. Cover and let rise in warm place free from draft until doubled in bulk, 1 to 1 1/2 hours. Cut loaf crosswise into 32 slices and dip slices in 1 cup melted butter. Place 8 slices each in bottoms of 2 (9 inch) tube pans. Top bottom layer, covering cracks, with 8 more slices each. Let rise again until doubled, about 1 hour. Bake at 350 degrees 50 to 60 minutes, or until golden and crusty.