Yield: Makes 1 large loaf
Combine first 4 ingedients in bowl; mix and cool to luke-warm. Dissolve yeast in warm water. Stir into milk mixture. Stir a small amount of flour into liquids at a time, adding flour as needed to make a stiff dough. Beat well after each addition. Turn dough onto lightly floured board; knead until dough is smooth and elastic. Place dough in well-greased pan; turn dough to grease top and cover with damp towel. Let rise in warm place until double in size. Punch down; let rest for 10 minutes. Shape dough into loaf. Place in greased9 x 5 x 3-inch loaf pan; brush top of loaf with soft shortening, butter or cooking oil. Cover; let rise until almost double in size. Bake in moderate oven (375 F.) until done, about 40 minutes.
Note: If desired, above recipe may be doubled and shaped into 3 loaves; place in 3 greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans. Reduce baking time to 35 minutes. *Source: Elams
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