(1) Add the hot scalded milk or other liquid to the sugar, the salt, and the shortening; (2) when this is lukewarm, add the yeast, which has been softened in a small amount of lukewarm water (this water is included in the amount of liquid given in the recipe); (3) add one-half the amount of flour called for in the recipe; beat the mixture well and add the remainder of the flour slowly until the dough is stiff enough to knead; (4) knead the dough, using as little flour as possible on the board, and adding only enough flour to keep the dough from sticking; continue kneading until the dough is smooth and will form a ball that does not flatten out when it stands on the board; when the dough does not stick to the board, on which there is no flour, it has been sufficiently kneaded; (5) moisten the top of the dough with water or fat to prevent a crust forming on it, cover the dough with a towel, and set it aside to rise in a warm place at a temperature of about 85° to 90° F.; (6) when the dough has risen until it is twice its original size, work it down by folding the sides under four times; (7) cover the dough again, and allow it to rise until it has increased its size by one-half; (8) shape the dough into loaves, and place them in greased pans, filling the pans about half full; (9) allow the loaves to rise until they are double in bulk when the dough will begin to follow the shape of the pans; (10) bake the loaves for 50 to 60 minutes in a moderate oven at a temperature from 380° to 400° F.; the bread should begin to brown at the end of 15 minutes; (11) remove the bread from the pans at once, and place the loaves where they will cool quickly; do not cover the bread while it is hot; (12) if a soft, shiny crust is desired, grease the crust 5 minutes before the baking is completed.