1 1/2 c. milk
1 pkg. active dry or 1 cake compressed yeast
1/2 c. warm water (105 to 115 degrees, 80 to 90 degrees for compressed yeast)
3 tbsp. sugar
2 1/2 tbsp. shortening
2 tsp. salt
6 c. flour (approx.)

Scald milk. Soften yeast in warm water; let stand 5 minutes. Pour scalded milk over sugar, shortening and salt in a bowl. When lukewarm blend in 1 cup flour. Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. turn on lightly floured surface; let stand about 5 minutes. Knead until smooth and elastic.

Place dough in a greased bowl; turn to bring greased surface to top. Cover; let stand in warm place until dough is doubled. Punch down then let rise again until almost double. Turn on floured surface. Divide dough in half. Let sit 5 to 10 minutes. Shape into loaves. Place in 2 greased loaf pans, 9 x 5 x 3 inches. Cover and let rise until doubled about one hour. Bake at 400 degrees for about 50 minutes.