2 1/4 c. lukewarm liquid
3 tbsp. sugar
1 tbsp. salt
2 cakes yeast
2 tbsp. soft shortening
7 to 7 1/4 c. Gold Medal flour

For the warm liquid I use 1 small can evaporated milk plus water to make 2 cups. I also use 2 packages of dry yeast sprinkled over 1/4 cup warm water with 1 teaspoon of sugar. Mix in a small bowl and let sit for 10 minutes and Crisco white for a nice white bread or Crisco yellow for an off-white look.

Mix together lukewarm liquid, sugar, salt and shortening. Mix. Add yeast mix. Begin adding flour, stirring with a spoon until dough forms.

Turn to floured board and knead until dough is satiny smooth and makes cracking sounds. Butter hands to help in handling the dough while kneading, and add more flour as you need it. (Buttered hands must be one of those secret ingredients no one ever tells you about. 

Wash out the mixing bowl and lightly grease it. Place dough ball in bowl. Rub a little butter on the top of the dough also. Place a kitchen towel over it and set in a warm place. Let dough rise about 1 hour. Punch down and then form into loaves.

Place in (makes 2 loaves) greased loaf pans. Butter top of loves. Prick with fork, cover and let rise again for about an hour. Bake in preheated 400 to 425 degree oven for 25 to 30 minutes. You can double this recipe for 4 loaves but 2 packages of yeast is still enough.