White Bread

1 package active dry yeast
1/4 cup warm water
2 cups milk, scalded
2 tablespoons sugar
2 teaspoons salt
1 tablespoon shortening
5 3/4 to 6 1/4 cups sifted all-purpose flour

Soften active dry yeast in warm water (110°). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm.

Stir in 2 cups of the flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 minutes). Shape in a ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 1 1/4 hours). Punch down.

Cut dough in 2 portions. Shape each in smooth ball; cover and let rest 10 minutes. Shape in loaves; place in 2 greased 9x5x3-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 400° 35 minutes or till done. If tops brown too fast, cover loosely with foil last 15 minutes. Makes 2 loaves.