Ingredients
1-1/2 cups milk
2 tbsp. sugar
1 tbsp. salt
2 tbsp. shortening
2 pkgs. yeast, active dry or compressed
1/2 cup warm water
6 to 6-1/2 cups sifted all purpose flour

Directions
Heat the milk to scalding. Remove from heat. Stir in sugar, salt and shortening.

Dissolve the yeast in warm water, takes about five minutes.

Beat one cup of flour into the first mixture until smooth, about one minute. Add the dissolved yeast and beat well. Add the remaining flour one cup at a time. Stir until dough forms in an irregular ball and comes away from the bowl.

Turn dough out onto a lightly floured board and knead until smooth and elastic, about ten minutes. Place dough in a greased bowl, cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). Punch down. Divide dough in half.

Shaping Loaves
Roll each piece of dough into a 10x12-inch wide rectangle. Break all bubbles in the surface. Roll up dough, sealing after each roll with the heel of your hand. Seal the ends of the loaf by pinching creases of dough together. Place loaf in a lightly greased loaf pan, cover and let double in bulk before baking.

Bake in preheated oven at 375 degrees for 50 to 60 minutes. When baked the loaf sounds hollow when tapped on the bottom or side. Yield: 2 loaves.