Makes two 9 x 5 x 3-inch loaves
1 package active dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
2 teaspoons salt
1/4 cup CRISCO Oil
1 cup hot skim milk
3/4 cup water
5 to 6 cups sifted enriched flour
Preheat oven to 400°.
Soften yeast in 1/4 cup lukewarm water. Combine sugar, salt and Crisco Oil in mixing bowl. Stir in hot skim milk.
Add 3/4 cup water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour. Beat with spoon until batter is smooth and elastic.
Stir in another 1-1/2 cups flour, then work in enough flour to make a soft dough that doesn’t stick to your fingers.
Turn onto lightly floured surface and knead about 100 strokes. Place dough in a large oiled bowl and oil surface of dough lightly.
Cover with a towel and let rise until double in bulk, about 1-1/2 hours.
Punch down and turn onto lightly floured surface. Cut dough in half and shape each half into a smooth ball.
Flatten each ball into a 10 x 9 x 1-inch rectangle. Fold each end of the rectangle toward the center and press down firmly.
Pinch togehther along center fold and at ends of dough. Place seam-side down in oiled 9 x 5 x 3-inch loaf pan. Cover with towel and let rise until double in bulk, about 1 hour.
Bake at 400° 45-50 minutes, until golden brown. Remove from pans at once and place in a cooling rack.