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1
Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
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2
Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
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3
Cool to lukewarm.
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4
Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
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5
Add 1 tablespoon sugar and whisk in yeast.
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6
Let stand until puffed up, before pouring into the lukewarm milk.
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7
Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
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8
Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
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9
Work in between 7 to 7 1/2 cups more white flour.
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10
Knead on the counter for about 10 minutes.
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11
Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
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12
When risen, punch down before turning out on the counter.
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13
Cut into four equal pieces.
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14
Shape into loaves, about 9 x 5 inches.
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15
Put into oiled pans and cover with the waxed paper.
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16
Let rise until doubled.
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17
Bake at 425u00b0F for 10 minutes, before reducing heat to 325 F for 15 minutes.
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18
Turn pans back to front.
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19
Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
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20
Put back in oven, if only bottom needs more time, without pan.
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21
Bake 1-2 minutes.
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22
Brush margarine on tops.
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23
Put in plastic bags when cold.
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24
Freeze.
