2 pkgs. dry yeast
4 c. milk or other liquid
2 tsp. salt
1/4 c. shortening
1/4 c. sugar
12 c. all-purpose flour
(Use only Gold Medal, Pillsbury or Robin Hood)

Scald milk in heavy iron skillet. Add sugar, salt and shortening. Dissolve yeast in separate container as directed on package. Measure and sift flour in large plastic bowl.

Cool milk mixture to lukewarm. Add yeast when lukewarm. Pour into flour. Work and knead well about 15 minutes. (If sticky, add more flour).

Place in a large well greased plastic container. Allow to rise twice it's bulk. Punch down and allow to rise again. Punch down and work into rolls or loaves.

Put in well greased pans to again allow it to rise twice it's bulk. Preheat oven to 425 degrees. Bake 20-25 minutes. Turn out on wire racks when done.

Grease top of bread with butter. Cover with greased wax paper and breadcloth. (This makes a soft crust.)