Instructions: Dissolve yeast in the lukewarm water; let set 5 minutes. In a mixing bowl, combine hot tap water, sugar, salt, and shortening; stir to dissolve, then mix in milk. When mixture is a lukewarm 110 degrees F., beat in 4 cups of the flour; add the yeast-water; beat vigorously until smooth. Stir in enough remaining flour to make a stiff dough. Turn onto a lightly floured board and knead for 15 minutes. Cover with a plastic wrap rest for 10 minutes. Divide the dough into 4 balls; flatten each into a disk 6 inches across. Place disks on plastic lined cookie sheet and cover loosely with plastic wrap; Freeze until firm. Transfer frozen disks to a plastic bag and freeze for up to one month.

Baking directions:
Remove desired number of disks from the freezer; each disk will make 1 loaf. Cover with a clean towel and let thaw at room temperature for 4 hours. Shape into loaves; place in greased 8 x 4 x 2" loaf pans. Let rise, until doubled, about 1 1/2 hours. Bake at 350 degrees for 35 minutes or until golden.

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