Instructions: Warm the milk in a saucepan to soften the shortening or butter for a few moments. Add the salt and the lukewarm water.

In a large mixing bowl, combine 2 c. flour and yeast and beat for 3 minutes at medium speed in an electric mixer. Gradually add 2 more cups flour, and continue beating for 3 minutes.

Turn off the mixer and add about 2 more cups flour. Work it in until the dough becomes stiff. Knead for about 8-9 minutes with dough hook.

Divide dough in half and shape the balls. Let rest under a cloth for 5 minutes to allow dough to relax. Form the loaves by pressing each into an oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place seam down in the pan. Brush the loaves with melted butter.

Place pans in a warm, draft-free location. Cover with tea towel or plastic wrap and allow to rise until doubled in bulk, about 30 minutes

(hence, the recipe name).

Place pans in cold oven, turn to 400 degrees Fahrenheit and bake for 45 minutes or until loaves are brown. When done, they will sound hollow when tapped on the bottom with a forefinger. If the crust is soft, return to the oven without the pans for approximately 10 minutes. If using a convection oven, temperature should be dropped by 50 degrees.

Place loaves on racks to cool thoroughly.

This bread freezes very well.

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