White Bread

• 1 pkg. dry active yeast
• 1/4 c. warm water
• 2 Tbsp. sugar
• 2 c. scalded milk, cooled to lukewarm
• 1 Tbsp. shortening
• 2 tsp. salt
• 5 3/4 to 6 1/4 c. flour

1. Combine yeast with milk, shortening and salt.
2. Mix.
3. Stir in 2 cups flour and mix.
4. Add enough of remaining flour to make a moderately soft but not sticky dough.
5. Knead on floured surface. Knead 5 to 7 minutes.
6. Place in greased bowl; turn once.
7. Let rise until double (1 1/4 hours), covered.
8. Punch down, cover and let rise until double again (45 minutes).
9. Shape in loaves and place in 2 well-greased or oiled 9 x 5 x 3-inch bread pans.
10. Cover and let rise until doubled (45 to 60 minutes).
11. Bake in preheated 400u0b0 oven for 35 minutes or until done.
12. If bread browns too fast, cover loosely with foil the last 15 minutes of baking time.

active yeast, warm water, sugar, milk, shortening, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583209 (may not work)