In

mixing

bowl, dissolve yeast in very warm water. Stir in milk, sugar, salt,

eggs, shortening and half the flour. Mix until smooth. Add enough of the re-

maining flour to handle easily with the hands. Turn onto lightly floured board

and knead. Let rise to double in bulk. Shape into loaves and place in greased

loaf pans. Let rise to double in bulk. Bake at 425 degrees for 25 to 30 minutes.