Instructions: In a large mixing bowl, combine 3 cups of the bread flour, the nonfat milk powder nd yeasr; set aside. In a medium saucepan, heat and stir water, shortening, sugar and salt until just warm and shortening almost melts. Add water mixture to the dry mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

Turn the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough thats smooth and elastic (9-8 minutes total). Shape the dough into a ball.

Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let dough rise in a warm place until doubled in size. (45-60 minutes)

Punch dough down. Turn out again onto a lightly floured surface. Divide into 2 or 3 equal portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9 x 5 x 3 inch loaf pans or three 8 x 4 x 2 inch loaf pans. Shape each portion of dough into a loaf by rolling on a lightly floured surface into a 12 x 8 inch rectangle. Roll up, jelly-roll style,
starting form the short side. Seal with fingertips as you roll. Place into prepared loaf pans. Cover & let rise in a warm place until almost doubled

(20-30 minutes).

Bake in a 375 degree oven for 30-40 minutes or until bread sounds hollow when you tap the top with your finger. Immediately remove bread from pans and cool on wire racks.

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