Bread

• 2 pkg. dry yeast
• 1/2 c. warm water
• 1/3 c. sugar
• 1/3 c. shortening or butter
• 1/2 tsp. salt
• 2 c. scalded milk
• 1 1/2 c. cold water
• 10 to 12 c. flour

1. Warm water should be 105u0b0 to 115u0b0 or feel warm to inside of arm.
2. Pour warm water into a warm bowl; sprinkle in yeast.
3. Stir to blend.
4. In a large mixing bowl, blend sugar, shortening, salt and scalded milk until shortening is melted.
5. Add cold water to cool mixture to lukewarm.
6. Stir in yeast.
7. Add flour gradually. Turn dough onto floured surface and knead 8 to 10 minutes, sprinkling in more flour as needed to avoid stickiness.
8. Turn in greased bowl.
9. Cover with damp towel and let rise 2 hours until doubled (when touching dough it leaves an impression).
10. Punch down; turn over in bowl and let rise again 30 minutes.
11. Separate dough into 4 sections.
12. Roll out in rectangles (12 x 9-inch) and, folding under ends, fit into loaf pans.
13. Let rise in pans 1 1/2 hours.
14. Bake at 375u0b0 for 40 or 50 minutes until tops are golden brown and knocking on top of loaf sounds hollow.
15. Brush baked loaves immediately with a little butter.
16. You can freeze loaves as soon as they're cool.
17. Makes 4 loaves.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869477 (may not work)