Wholewheat Bread

• 9 c. sifted flour, approx.
• 1 1/2 c. milk
• 1/4 c. shortening
• 3 tbsp. sugar
• 1 tbsp. salt
• 1 1/4 c. water
• 1 1/2 pkgs. dry yeast
• 1/4 c. warm water

Scald milk. Add shortening, sugar, salt, and the 1 1/4 c. of water. Cool to lukewarm. In a large bowl dissolve yeast in the 1/4 c. water and add the milk mixture. Stir in 2 c. of the flour; mix well. Gradually stir in remaining flour to a smooth dough. Knead 5 minutes. Place dough in a lightly greased bowl. Cover, let rise until doubled, about 1 1/2 hours. Punch down. Shape dough into 2 loaves. Place in 9x5x2″ bread pans. Cover. Let rise until doubled, about 1 hour. Bake at 400 degrees for 45 minutes.