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1
Scald milk and pour over sugar, shortening, and salt.
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2
Let it cool to lukewarm while softening yeast in a small bowl with the warm water.
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3
When soft, add the egg and beat together slightly.
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4
Pour the yeast/egg mixture into the milk mixture and stir them together.
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5
The flour may be sifted or poured into the liquid.
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6
With a large spoon, stir until flour/milk is well mixed.
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7
You should have a firm, but not stiff dough.
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8
Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen).
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9
Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day.
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10
Watch to make sure it doesn't spill out of the bowl.
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11
If it starts to spill before you're ready to use it, punch it back down.
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12
Refrigerated dough is easier to handle but takes longer to rise.
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13
If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle.
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14
This dough does not require a lot of kneading; only enough to make it easy to handle.
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15
For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans.
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16
Allow about 2 hours for the dough to double again.
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17
Bake in a 375F (190C) oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).
