Phipps Foolproof White Bread

• 1 pkg. active dry or 1 cake compressed yeast, or 6 tsp. dry yeast from can
• 1/4 c. water (lukewarm)
• 2 c. milk, scalded
• 3 Tbsp. sugar (brown or white)
• 2 tsp. salt
• 1 Tbsp. shortening Cookeen
• 6 1/2 to 6 3/4 c. sifted flour

1. Soften yeast in lukewarm water.
2. Combine milk, sugar, salt and shortening.
3. Cool to lukewarm.
4. Add 2 cups flour and stir well. Add softened yeast and stir well.
5. Add sufficient flour to make moderately stiff dough.
6. Turn out on highly floured board or smooth surface; knead until smooth and shiny (about 8 minutes). Shape into ball.
7. Place in heavily greased bowl.
8. Turn once to grease upper surface.
9. Cover with dampened, clean kitchen towel. Let rise in warm place until double in bulk (about 1 1/2 hours). Punch down.
10. Let rise again until double (about 45 minutes). Divide into 2 parts.
11. Shape each into smooth ball; let rest 10 minutes.
12. Shape into loaves.
13. Place in 2 heavily greased loaf pans (9 x 5 x 3-inches).
14. Let rise until double (about 1 hour).
15. Bake in hot 400u0b0 oven about 50 minutes.
16. Yield: 2 large loaves, which keep well.

active dry, water, milk, sugar, salt, shortening cookeen, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252694 (may not work)