5 3/4 to 6 c. all-purpose flour
2 pkgs. active dry yeast
2 c. milk
1/3 c. sugar
1/3 c. shortening
2 tsp. shortening
2 eggs

In large bowl, combine 2 1/2 cups flour and yeast. In saucepan, heat milk, sugar, shortening and salt just until warm, stirring constantly until shortening melts. Add milk mixture to flour mixture in bowl. Add eggs. Beat with mixer at low for 1/2 minute, scraping sides of bowl. Beat 3 minutes on high speed using spoon. Stir in as much of remaining flour as possible.

Turn onto lightly floured surface. Knead enough remaining flour to make dough stiff (smooth, elastic) 6 t 8 minutes. Shape into ball. Place in lightly greased bowl, turn once. Cover. Let rise about 1 1/4 hours. Punch down, divide in thirds. Cover and let rest 10 minutes. Place in 3 greased loaf pans.

Cover and let rise nearly double 45 minutes to 1 hour. Bake in 375 degree oven for 35 to 40 minutes or until done, covering with foil for last 15 minutes to prevent over browning. Remove from pans. Cool on wire rack.