In large bowl add warm water. Slowly stir in yeast. Keep stirring until yeast dissolved.

Add salt, sugar, shortening and milk. Stir.

Mix in first two cups of flour.

If needed, begin adding in more flour one tablespoon at a time until the dough chases the spoon around the bowl.

You do not need to use all the flour called for, or you may need to use more. It depends on several factors such as the weather which is why the recipe is approximate.

Turn dough out onto flowered board and knead adding small spoonfuls of flour as you go until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top is greased. Set in warm place and let rise for 1 hour.

Punch down dough. Put on floured board and knead.

Preheat oven at 375°Fahrenheit

Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.

Score dough by cutting 3 slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

Turn out bread and let cool on bread rack.