Basic White Bread

In a large mixing bowl combine 2 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, shortening, butter, or margarine, and salt till mixture is warm (120 -130 degrees F) and shortening, butter, or margarine is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two 8-by-4-by-2-inch loaf pans. Shape each half of dough into a loaf by patting or rolling. To shape dough by patting, gently pull dough into a loaf shape, tucking edges underneath. To shape dough by rolling, roll each half into a 12-by-8-inch rectangle. Roll up tightly, starting at a narrow edge. Seal with fingertips as you roll. Place shaped dough in prepared loaf pans. Cover and let rise in a warm place till nearly double (30-40 minutes).

Bake in a preheated 375 degrees F oven for about 40 minutes, or till crust is golden and bread sounds hollow when tapped. If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning. Remove from pans immediately; cool on wire racks.