|Sifted all purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Bottled milk/1/4 cup evaporated milk and 1/4 cup lukewarm water||1⁄2 Cup (8 tbs), lukewarm|
|Melted shortening||6 Tablespoon|
|Cake yeast||1 (Fresh)|
|Eggs||2 , beaten|
Combine the flour, sugar, and salt in a bowl.
Combine the milk and shortening; then add 2 tablesp of this mixture to the yeast cake, and stir until softened.
Make a well in the center of the flour, and pour in the yeast mixture with remaining milk-and-shortening mixture.
Let stand in a warm place of 80°-85°F for about 20 min.
Then add 1 beaten egg, and mix well.
Cover with a clean towel, and let rise in a warm place (80°-85°F.) until double in bulk.
Turn onto a lighdy floured board, and knead lightly.
Shape into 2 round, flat loaves and arrange in 2 greased 8" layer-cake pans.
Cover, and let rise in a warm place until double in bulk.
Brush top of each loaf with some of remaining egg, beaten.
Then bake in a hot oven of 425°F for 15-20 min.
Or next day cut into wedge-shaped pieces, split, and toast.