Seven (7) cups of all purpose flour.
2 table spoons of sugar
2 table spoons of salt.
21/2 cups of whole milk.
2 packages of yeast or 41/2 teaspoons of bulk yeast.
1/2 cups of shorting ( not oil)
( you can use self rising flour but omit the salt)
Mix about 3 cups of flour in a large mixing bowl.
(This recipe requires a strong stand mixer.)
Put milk, salt , sugar and shorting into a microwave proof bowl and heat about 11/2 minutes or until the shorting begins to melt. liquid should be warm, but not hot.Pour liquid into mixing bowl and beat about 3 minutes at low speed. Add the rest flour in three parts beating after each addition, until smooth.
Place the dough on a floured surface and work into a smooth ball. Place dough into a large greased bow, turning once to grease the top. Cover with a damp cloth and place in a warm area and let rise for about 45 minutes or until it doubles in size. punch the doughy down and let rest for 10 minutes. Shape into two loaves or rolls and place in a 9×13 cake pan. (Leave a little space between the rolls) Cover with a damp cloth and let rise again. Preheat oven 325 degrees 10 minutes before time to bake the bread.Bake on middle oven rack for 30 minutes or until brown.