|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Warm milk||1 Cup (16 tbs) (105Â° To 115Â°)|
|Eggs||2 , beaten|
|Active dry yeast||2 Tablespoon (Packages)|
|Warm water||1 Cup (16 tbs) (105Â° To 115Â°)|
|All purpose flour||6 3⁄4 Cup (108 tbs)|
1 In a large mixing bowl place sugar, shortening, and salt. Add warm milk and stir to soften shortening; cool. Beat in eggs. Soften yeast in the warm water; stir into shortening mixture.
2 Add 4 cups of the flour. Using a wooden spoon, beat until smooth. Stir in as much of the remaining flour as you can.
3 Shape into ball. Turn out onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (8 to 10 minutes total). Place in greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1 1/4 hours).
4 Punch dough down. Grease two 9x5x3-inch or three 8x4x2-inch loaf pans. Divide dough into halves or thirds. Cover; let rest 10 minutes. Shape dough into loaves. Place in prepared pans. Let rise in warm place until double in size (45 to 60 minutes).
5 Bake in a 375° oven about 25 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 5 to 10 minutes of baking to prevent overbrowning. Immediately remove from pans. Cool on wire racks.