Martha’s White Bread

This bread always comes out beautiful.  I like to toast thick slices spread with a little butter in a skillet on the stove for breakfast, then serve with cane syrup or honey.

by Pat Savoie originally by her friend Martha

2                yeast
1/2           cup  water — warmed
4                Tablespoons  sugar
1 3/4       cups  milk or water — scalded
4               cups  flour
1               Tablespoon  salt
2              Tablespoons  shortening — melted
4               cups  flour
Scald milk and cool until just warm.  Melt shortening.  Combine dry ingredients with 4 cups flour.  Combine all wet ingredients and add to dry.  Add remaining 4 cups of flour.  Knead by hand or mixer for 10 minutes.  Place in greased bowl then invert dough so that both sides are greased.  Rise until doubled.  Punch down.  Rise until double. Form into 2 loaves.  Spray top with Pam.  Bake 25 minutes at 350.  Brush hot loaf with melted butter.