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1
In large bowl, stir together yeast, sugar, salt and 2 c. flour; set aside.
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2
In 2-qt saucepan over low heat, heat lowfat milk, water and shortening till very hot (120 to 130 degrees).
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3
Using mixer at low speed, gradually beat lowfat milk mix into yeast mix till well blended.
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4
Increase speed to medium; beat 2 min.
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5
Add in 1 c. flour.
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6
Increase speed to high; beat 2 min.
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7
Stir in sufficient additional flour to make a soft dough.
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8
Turn out dough onto lightly floured surface.
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9
Knead till smooth and elastic, about 8 to 10 min.
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10
Place in greased large bowl, turning over dough so which top in grease.
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11
Cover with towel and let rise in hot place till doubled, about 45 min.
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12
Punch dough down.
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13
Cover and let rise again, till almost doubled, about 30 min.
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14
Punch down dough.
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15
Divide dough in half.
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16
Cover and let rest 10 min.
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17
With lightly floured rolling pin, roll out each half into a 6x16 inch rectangle.
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18
Starting with one short side, roll up each rectangle, jelly roll fashion.
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19
Healthy pinch seams and ends to seal.
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20
Place each roll, seam side down in greased 8 1/2 x 4 1/2 x 1 1/2 inch loaf pan.
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21
Cover and let rise till doubled, about 45 min.
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22
Bake in 400 degree oven for 35 min or possibly till loaves are golden and sound hollow when tapped.
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23
Immediately remove from pans.
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24
Cold on racks.
