|Milk||2 Cup (32 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Lukewarm water||2 Cup (32 tbs)|
|Dry yeast||2 Tablespoon|
|All purpose flour||11 Cup (176 tbs)|
Scald milk, and add 1/4 cup sugar, shortening and salt.
Stir in 1 cup lukewarm water, and cool until whole mixture is lukewarm.
Sprinkle yeast into other cup lukewarm water with 2 teaspoons sugar (if yeast cakes are used, omit sugar).
Let stand 10 minutes.
Stir yeast, and mix into milk mixture.
Add 1/2 the flour, and beat until almost smooth.
Add remaining flour gradually, mixing thoroughly.
Use enough to prevent dough clinging to bowl.
When dough is stiff, turn out on lightly floured board; flour your hands, and knead about 10 minutes.
Shape into ball, and place in greased bowl.
Grease top slightly to prevent crust from forming.
Cover, and let rise in warm place until dough doubles in bulk.
Punch dough, and fold into center.
Turn onto lightly floured board, and shape dough into mound.
Cut into 4 equal pieces, and shape each into 2 balls.
Cover balls with clean tea towel, and let rest 10 minutes.
Shape into 4 loaves.
Place in greased 9" x 5" x 3" loaf pans, and bake at 425°F. 15-20 minutes; reduce heat to 350°F. and continue baking 20-30 minutes.
Makes 4 loaves.