About 13 c. all-purpose flour
4 c. milk
1 c. lukewarm water
5 tbsp. sugar
5 tsp. salt
5 tbsp. shortening
1 extra tsp sugar
2 cakes quick-acting yeast

Scald milk, add the sugar and salt. Dissolve the yeast in the lukewarm water, add extra teaspoon sugar. Let stand for 10 minutes. When milk has cooled, add dissolved yeast. Next add flour and softened shortening. Mix well and turn out on floured board. Knead dough until elastic and does not stick to board. Place in greased bowl, cover and allow to rise until double in bulk. Then punch down. Let rise a second time until doubled. Remove dough from bowl, punch down and cut into 4 equal loaves. Shape, cover and allow to stand 20 minutes on baking board. Then flatten out each loaf and again reshape. Place in greased pans. Allow to rise until double in bulk. Bake 1 hour in preheated 350 degree oven. Grease before baking or after baking with melted butter. Makes 4 (1 1/2 lb.) loaves.