Phipps Foolproof White Bread - cooking recipe

Ingredients

1 pkg. active dry or 1 cake compressed yeast, or 6 tsp. dry yeast from can
1/4 c. water (lukewarm)
2 c. milk, scalded
3 Tbsp. sugar (brown or white)
2 tsp. salt
1 Tbsp. shortening Cookeen
6 1/2 to 6 3/4 c. sifted flour

Preparation

Soften yeast in lukewarm water.
Combine milk, sugar, salt and shortening.
Cool to lukewarm.
Add 2 cups flour and stir well. Add softened yeast and stir well.
Add sufficient flour to make moderately stiff dough.
Turn out on highly floured board or smooth surface; knead until smooth and shiny (about 8 minutes). Shape into ball.
Place in heavily greased bowl.
Turn once to grease upper surface.
Cover with dampened, clean kitchen towel. Let rise in warm place until double in bulk (about 1 1/2 hours). Punch down.
Let rise again until double (about 45 minutes). Divide into 2 parts.
Shape each into smooth ball; let rest 10 minutes.
Shape into loaves.
Place in 2 heavily greased loaf pans (9 x 5 x 3-inches).
Let rise until double (about 1 hour).
Bake in hot 400\u00b0 oven about 50 minutes.
Yield: 2 large loaves, which keep well.