(Makes 2 loaves)

1 cup milk
1 cup water
1 T. shortening or lard
1 T. butter
2 T. sugar
1 T. salt
6 1/2 cups flour, approx.

In a large bowl, stir yeast into warm water and allow to dissolve about 5 minutes:
1 pkg. active dry yeast
1/4 cup warm water (105-115*F) (if you don't have a thermometer, you can check with the inside of your wrist - the water should feel nice and warm, not burning hot)

Scald milk in a small to medium saucepan.  Add shortening or lard, butter, sugar and salt and stir until melted.  Add 1 cup water. Pour lukewarm milk mixture into yeast mixture in large bowl. 

Stir in 3 cups flour and beat about 1 minute (at least 100 strokes).  Stir in about 2 more cups flour.  Continue to work in flour until dough is workable and no longer sticky. 

Knead until smooth and elastic, about 8-10 minutes.  Cover with tea towel and place in a warm, draft-free place.  Let rise until double, about 1 hour. 

Punch down and if you have time, let rise again.  Otherwise, let rest a few minutes, then divide dough in half. 

Throw down on counter to release air bubbles, then roll and shape into loaves.  Place in greased pans, cover again, and let rise until almost double. 

Bake at 450* for 10 minutes, then reduce heat to 350* and bake for about another 30 minutes, or until browned.  (Alternately, you can bake at 375* for 35-40 minutes).

The bread will sound hollow when you tap on it when it is done.  Remove from pans, rub tops with butter if desired, and allow to cool. 

You can also use this recipe for raisin bread, sticky rolls and other breads or rolls.