1 c. milk
2 1/2 tsp. salt
1 pkg. active dry yeast
6 c. sifted enriched melted shortening flour
3 tbsp. sugar
6 tbsp. shortening
1 c. warm (not hot) water

Scald milk; stir in sugar, salt and shortening; stir until sugar dissolves; cool to lukewarm. Sprinkle yeast on water; stir until dissolved. Add milk mixture. Stir in 3 cups of the flour; beat until smooth. Stir in remaining flour. Turn out on a lightly floured board. KNEAD; fold dough over toward you. Press down away from you with the heel of your hand.

Give dough a quarter turn. Continue until dough is smooth and elastic, and does not stick to the board. Place in a greased bowl; brush top with melted shortening. Cover with a damp cloth; let rise in warm place, 80-85 degrees until doubled in bulk (about 1 hour). Punch down, turn out on lightly floured board.

Divide dough in half. Shape into 2 loaves, place in greased loaf pans, 8 x 4 x 3 inches. Cover with a damp cloth; let rise in a warm place 80-85 degrees, until center of dough is slightly higher than the edges of the pans, about 1 hour. Meanwhile set oven for hot, 400 degrees. Bake 50 minutes to 1 hour. Remove from pans immediately and cool on a rack.