White Bread
  1. Soften yeast in warm water.
  2. Stirring constantly, heat the milk, sugar, shortening, and salt in a saucepan until warm (120º), and the shortening almost melts. Turn into a large mixing bowl. Stir in 2 cups of the flour and beat well with an electric mixer; Add the softened yeast. Mix until smooth, about 3 to 4 minutes. Using a wooden spoon, stir the remaining flour.
  3. Turn the dough out onto a lightly floured surface. Knead about 7 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size, about 60 minutes.
  4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
  5. Shape each portion of dough into a loaf by gently patting and pinching each portion into a loaf shape, tucking edges beneath.
  6. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size, about 45 minutes.
  7. Bake in a 375º degree F oven for about 40 minutes or until bread sounds hollow when you tap the top with your fingers. Immediately remove bread from pans. Cool on wire racks.