1 pkg. active dry yeast
1/4 c. warm (110 to 115 degree) water
2 c. milk
2 tbsp. granulated sugar
1 tbsp. shortening
2 tsp. salt
5 3/4 to 6 1/4 c. all-purpose flour

Soften yeast in warm water (110 degrees). In saucepan, heat together milk, sugar, shortening and salt until sugar dissolves; cool to lukewarm (105 to 100 degrees). Transfer cooled milk to larger bowl. Add 2 cups flour. Beat well until there is no lumps. Add yeast, distribute throughout batter. Add much of the remaining flour kneading 8-10 minutes. Turn over into greased bowl, cover with towel and place in oven.

Let rise until doubled in size. Punch down. Divide into 2 portions and shape each into smooth ball. Let rest 10 minutes. Grease two 8x4x2 inch loaf pans. Shape each into loaf. Place in pans, cover, let rise until double, 45-60 minutes. Bake at 375 degrees for 45 minutes.

If top browns too fast, cover loosely with foil last 15 minutes of baking. Remove from pan, cool on wire rack.