Old Fashioned Kansas Yeast Bread - cooking recipe

Ingredients

2 envelopes active dry yeast
1/2 c. very warm water
1 c. cold water mixed with 1 c. milk
1/3 c. sugar
2 Tbsp. margarine or shortening
1 Tbsp. salt
8 c. sifted flour

Preparation

Sprinkle yeast over very warm water in a large bowl (very warm should feel comfortable when dropped on wrist).
Stir until yeast dissolves.
Heat milk-water mixture, sugar, butter and salt in a saucepan, stirring until sugar dissolves and butter melts.
Cool to lukewarm.
Add lukewarm milk mixture to yeast.
Stir in 4 cups of flour and beat until very smooth.
Mix in 3 more cups of the flour and then turn dough out on a floured board (use some of the remaining flour for flouring the board).
Work in enough of the remaining 1 cup of flour to make a soft dough.
Knead for 10 minutes until dough is satiny and elastic.
Place dough in a greased bowl, then turn greased side up.
Cover and let rise in a warm place until double in bulk, about 1 1/2 hours.
Punch dough down; divide in half.
Cover with dry cloth and let dough rest 10 minutes.
Roll each piece of dough into an 18 x 9-inch rectangle. Roll up from the short side, jelly roll fashion.
Press each end to seal, then tuck ends underneath loaves.
Place shaped loaves in two greased 9 x 5 x 3-inch loaf pans, seam sides down.
Cover with a dry cloth and let rise in a warm place until double in bulk, about 1 to 1 1/4 hours.
Bake in a hot oven (400\u00b0) for 25 to 30 minutes, until nicely browned and loaves sound hollow when tapped.
Remove from oven.
Ease loaves out of pans and cool upright on wire racks.