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["Sprinkle dry yeast in warm (110 degrees) water.", "Scald milk (150 degrees) in sauce pan, then remove from heat.", "Add sugar, salt, and shortening to the milk.", "Cool to lukewarm.", "Add yeast/water mixture and 2 cups of sifted flour and beat with hand mixer on lowest speed.", "Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).", "When dough becomes too stiff to stir, turn out onto well floured surface.", "Knead until smooth and satiny, and ""blisters"" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops ""taking it in"
