Mix the shortening salt, and sugar in a large bowl, add the hot milk and 1 cup hot water, and let cool to lukewarm.
In a small bowl or cup mix the yeast with 1/4 cup warm water and let it stand for 5 minutes to dissolve.
Add the dissolvedyeast and 3 cups of the flour to the first mixture and beat until well blended.
Add 2 more cups of flour, mix and turn out onto a lightly foured board. Knead for a minute or two and then let rest for 10 minutes
Adding just enough of the remaining flour so that the dough is not sticky, resume kneading until the dough is smooth and elastic. Put the dough in a large, greased bowl, cover and let rise in a warm spot until double in bulk (about 2 hours).
Punch down and shape into two loaves. Place in greased loaf pans, cover let double in bulk again (again about 2 hours). Bake at 375 degrees for 30-45 minutes. (I do not preheat the oven, as it makes the ccrust brown and causes the bread to rise a little more that way).
remove from pans and cool on racks.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 20|
|Calories from Fat: 18 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.7mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 101.7mg||3 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 52.7g|
|Protein 7.3g||10 %|
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Calories per serving: 271
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