|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Warm milk||1 Cup (16 tbs) (110° To 115°)|
|Warm water||1 Cup (16 tbs) (110° To 115°)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|All purpose flour||6 3⁄4 Cup (108 tbs)|
1. In a large mixing bowl combine sugar, shortening, and salt. Add warm milk and stir to soften shortening; cool. Using a wooden spoon, beat in eggs.
2. In a bowl stir together warm water and yeast; let stand 5 minutes. Stir yeast mixture into shortening mixture. Add 4 cups of the flour; beat with a wooden spoon till smooth. Add enough remaining flour to make a soft dough. Turn dough out onto floured surface; knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Place in greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1 1/4 hours). Punch dough down; let rest 10 minutes. Divide dough into halves or thirds. Shape into loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans or 3 greased 8 x 4 x 2-inch loaf pans. Let dough rise till double (45 to 60 minutes).
3. Bake in 375° oven about 25 minutes or till golden. Cover with foil the last 5 to 10 minutes, if necessary, to prevent over-browning. Remove loaves from pans and cool on a wire rack. If desired, wrap bread in moisture-and vapor-proof wrap and freeze for up to 3 months.