2 c. milk
2 tbsp. sugar
2 tsp. salt
1 tbsp. shortening
1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
6 to 6 1/2 c. sifted all purpose flour

Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. sprinkle yeast on warm water. Stir to dissolve. Add yeast and three cups flour to milk mixture. Beat with a spoon or electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally. Add enough remaining flour a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of the bowl. Turn into lightly floured board. Cover and let rest 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Round up into a ball and put into lightly greased bowl. Turn dough over to grease top. Cover and let rise until doubled, about 1 hour. Bake in 400 degree oven for 35 minutes or until deep golden brown. Place on wire rack to cool away from drafts. Makes 2 loaves.