1 pkg. active dry yeast or 1 cake compressed yeast
1 tbsp. shortening
1/4 c. warm water
2 tbsp. sugar
2 c. scalded milk
2 tsp. salt
6 to 6 1/4 c. flour

Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour, beat well. Mix in the yeast. Add enough of the remaining to make a moderately stiff dough. Turn out on floured board and knead until smooth and satiny about 8 to 10 minutes. Shape in a ball, place in a lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double. About 1 1/2 hours. Punch down, let rise again until double, about 45 minutes. Cut into 2 portions. Shape each into smooth ball. Cover and let rest 10 minutes. Shape into 2 loaves and place into 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Let rise until double for 1 hour. Bake in hot oven 400 degrees for 35 minutes or until done. Peek in oven after 15 minutes, if top is browning too fast, cover with foil. The crust may be crisp, or shiny and soft brush on butter for soft. A delicious old fashioned bread.