Loaf Bread

• 1 cake yeast
• 1/4 c. lukewarm water
• 2 c. milk
• 2 Tbsp. sugar
• 2 Tbsp. salt
• 1 Tbsp. shortening
• 6 c. sifted enriched flour
• 4 Tbsp. wheat germ

1. Soften yeast in lukewarm water.
2. Scald milk; cool to lukewarm. Add sugar, salt and 2 cups flour; mix thoroughly.
3. Stir in softened yeast, then melted shortening.
4. Add remaining flour and wheat germ to form soft dough.
5. Turn out on lightly floured board; knead until dough is smooth and satiny (about 8 minutes).
6. Form into smooth ball; place in lightly greased bowl.
7. Cover; let rise in warm place (80u0b0 to 85u0b0) until doubled in bulk.
8. Punch down; let rise again. When light, punch down and divide into equal portions.
9. Shape each into ball.
10. Cover well; let rest for 5 to 10 minutes.
11. Shape into loaves; place in greased pans.
12. Cover; let rise until doubled. Bake in moderately hot oven (400u0b0 to 425u0b0) for 45 minutes.
13. Yields two 1-pound loaves.

cake yeast, water, milk, sugar, salt, shortening, flour, germ

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519044 (may not work)