2 pk Active dry yeast 1 tb Salt
1/2 c Warm water (105?-115?F) 3 Eggs
1 1/2 c Milk, lukewarm 1/4 c Shortening, softened
-(scalded then cooled) 7 1/2 c All-purpose flour
1/4 c Sugar
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.