1 pkg. active dry yeast
1/2 c. warm water (110 to 115 degrees)
1 3/4 c. lukewarm milk, scalded then cooled
7 to 7 1/4 c. flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. shortening

In bowl, dissolve yeast in water; sift flour. Add milk, sugar, salt, shortening, and half of flour to yeast. Beat until smooth. With hand, mix in enough remaining flour until dough cleans bowl. Turn onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead 10 minutes until smooth. Place in greased bowl; bring greased side up. Cover with cloth; let rise in warm place (85 degrees) until double, about 1 or 2 hours. Punch down and turn out on floured board. Divide dough into 4 to 6 loaves (2 1/2 ounces each). Cover and let rest for 10 minutes. Roll out each loaf with a rolling pin into a 4 inch round. Mark with a deep cross. Arrange on a flat cookie sheet. Let rise in warm place for 40 to 50 minutes. Heat oven to 425 degrees (hot). Bake 15 minutes or until golden brown. Cool slowly away from direct drafts. 4 to 6 loaves.