2 pk Active dry yeast
1/2 c Warm water (105?-115?F)
1 1/2 c Milk, lukewarm
-(scalded then cooled)
1/4 c Sugar
1 tb Salt
3 Eggs
1/4 c Shortening, softened
7 1/2 c All-purpose flour
Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt,
eggs, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle. Turn onto lightly
floured surface; knead until smooth and elastic, about 10 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, 1 to 1 1/2 hours.
Grease 2 loaf pans, 9×593 inches. Punch dough down; divide into halves.
Roll each into rectangle 18×9 inches. Roll up, beginning at 9-inch side;
press ends to seal. Fold ends under. Place seam side down in pan. Cover;
let rise until double, 1 hour. Place oven rack in lowest position.
Heat oven to 425?F. Bake until loaves sound hollow when tapped, 25 to 30
minutes.
Yields
2 Servings