|Milk||1 Cup (16 tbs)|
|Shortening||2 1⁄2 Tablespoon|
|Warm water||1 Cup (16 tbs) (Not Hot)|
|Active dry yeast||1 Tablespoon (1 Package, Fleischmann's Brand)|
|Sifted flour||6 Cup (96 tbs)|
Stir in sugar, salt, and shortening.
Cool to lukewarm.
Measure warm water into mixing bowl.
Sprinkle yeast over water; stir until dissolved.
Add lukewarm milk mixture.
Stir in 3 cups flour.
Beat until smooth.
Stir in remaining flour, until dough can be handled easily.
Turn out on lightly floured board.
Knead until smooth and elastic.
Place in greased bowl; brush lightly with melted shortening.
Cover with clean towel.
Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
Punch down and divide into 2 equal portions.
Roll or pat out dough, removing air bubbles, to a 9x7-inch rectangle.
Then roll firmly, as for a jelly roll, starting on a 7-inch side.
Place in greased 8x4x3-inch loaf pan.
Cover with a clean towel and let rise in warm place, free from draft, until doubled in bulk, about 55 minutes.
Bake in hot oven (400Â°F.) about 50 minutes.
Remove from pans immediately.
Brush top crusts with melted margarine or butter.