White Bread

Dissolve the 2 packages of active dry yeast in the warm water (105-115°F) and let sit for 5 minutes until foamy, indicating the yeast is active.

Combine the lukewarm scalded milk, sugar, shortening, and salt in a large mixing bowl, stirring until the shortening dissolves and the sugar is incorporated.

Add the yeast mixture to the milk mixture and stir well to combine all ingredients.

Gradually add 7-8 cups of all-purpose flour, starting with 4 cups and mixing thoroughly with a wooden spoon or dough hook, adding more flour 1 cup at a time until a soft dough forms.

Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of flour as needed to prevent sticking.

Grease a large bowl with softened margarine or butter, place the kneaded dough in the bowl, and turn to coat all sides with the fat.

Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-1.5 hours until doubled in size.

Punch down the risen dough to release excess gas, then turn it out onto a lightly floured surface and divide into two equal portions.

Shape each portion into a loaf by flattening, rolling tightly from one end, and placing seam-side down into a greased 9-inch loaf pan.

Cover the loaves with a damp cloth and let them rise in a warm place for 45-60 minutes until the dough rises just above the rim of the pans.

Preheat the oven to 400°F and bake the loaves for 35-45 minutes until golden brown and the loaves sound hollow when tapped on the bottom.

Remove the loaves from the oven and the pans, then cool on wire racks before slicing.