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1
Measure flour into a large bowl.
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2
In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
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3
Stir until dissolved.
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4
Add warm milk, sugar, salt, shortening to yeast mixture.
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5
Stir in 2 cups of flour.
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6
Beat with electric mixer until smooth (1 minute).
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7
Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
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8
Stir in 2-1/2 to 3 cups of remaining flour gradually.
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9
Turn out on floured board. Form into a ball.
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10
Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
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11
Divide dough into 2 equal portions.
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12
Cover with plastic wrap then a clean dish towel.
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13
Let rest for 20 minutes.
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14
Punch down.
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15
Shape each portion into a loaf.
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16
Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
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17
Brush surface of dough with oil.
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18
Cover pans loosely with oiled wax paper and plastic wrap.
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19
Place pans of dough in the refrigerator.
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20
Refrigerate for 2 to 48 hours.
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21
Remove from the refrigerator and uncover.
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22
Let stand for 10 minutes while preheating oven.
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23
Using a greased toothpick, puncture any surface bubbles on dough.
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24
Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
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25
Remove from pans immediately.
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26
Brush top of loaves with butter if desired.
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27
Cool on wire racks.
