1 cake yeast
1/4 c. lukewarm water
1 tsp. sugar
1 1/2 tsp. salt
2 tbsp. shortening
2 tbsp. sugar
2 c. milk, scalded
6 c. sifted flour, about

WHOLE WHEAT BREAD:

1 cake yeast
1/4 c. lukewarm water
1/4 c. brown sugar
1 1/2 tsp. salt
2 tbsp. shortening
2 c. milk, scalded
3 c. whole wheat flour
3 c. sifted white flour

Add yeast to lukewarm water and 1 teaspoon sugar. Let stand 5 minutes. Add salt, shortening and remaining sugar to milk and cool to lukewarm. Add softened yeast and 3 cups flour. Beat well. Add enough more flour to make soft dough.

Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic. Place in greased bowl, turn dough over so that greased side is on top, cover with cloth and let rise until doubled in bulk. Punch down and let rise a second time if desired. Cut dough in half, round into balls, cover and let stand 10 minutes.

Shape into loaves and place in greased bread pans. Grease tops, cover with cloth and let double in bulk. Bake in hot oven (400 degrees) 10 minutes, reduce temperature to 375 degrees and bake 35-40 minutes longer.