White Bread (2 loaves)

2 tbsp shortening
1 cup milk
2 1/2 tsp salt
1 pkg dry yeast
2 tablespoons sugar
6 cup white fluor

Mix the shortening, salt and sugar, in a large bowl, add the hot milk and 1 cup hot water, and let cool to lukewarm.
In a small bowl or cup mix the yeast with 1/4 cup warm water and let it stand for 5 minutes to dissolve.  Add the dissolved yeast and 3 cups of the fluor to the firs mixture and heat until well blended.  Add 2 cups fluor, mix and turn out onto a fluored board.  Knead for a minute or two.  Let it rest for 10 minutes.  Add just enough fluor so that dough is not sticky.  Knead until smooth and elastic.  Put the dough in a large greased bowl, cover and let rise in a warm spot until double in bulk.  Punch down and shape into 2 loaves.
Place in greased loaf pan, cover and let rise until double in bulk again.  Bake bread 15 minutes at 425ºF (220ºC).  Then reduce heat to 375ºF (190ºC) for 30 minutes.  Remove from pans and let cool on racks.
Can be baked to 350ºF (175ºC)