5 tsp. dry yeast
1 c. lukewarm water
1 c. scalded milk
1 tbsp. salt
2 tbsp. sugar
2 tbsp. shortening
6 c. sifted flour

Mix shortening, sugar, and salt in scalded milk until dissolved.

Add water and cool to lukewarm. Add yeast, stir in 6 c. flour a little at a time.

Mix well. Turn dough out onto greased surface and knead until smooth and elastic. Place in a greased bowl, turning dough over so greased side is on top.

Cover with a damp cloth. Let rise until doubled in bulk. Punch dough down and let rise as second time, until risen half way.

Place in greased and floured bread tins. Cover and let rise until doubled in bulk.

Bake in a hot oven at 375 degrees F for 25 to 30 minutes. Check at 25 minutes to see if bread is done. Remove from oven, and turn bread out of tins to cool. Coat top of bread with butter while still hot.

Submitted by: F. STAIE