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(Grandmother Smart's Recipe)
1/2 c. very warm water (110~
to 115 degrees)
2 pkg. dry yeast
1 1/2 c. lukewarm milk,
1/4 c. sugar
1 Tbsp. salt
3 eggs
1/4 c. shortening or butter
7 1/4 to 7 1/2 c. flour,

In mixing bowl dissolve dry yeast in water. Stir in
milk, sugar and salt. Add eggs, shortening and half of flour
mix (at spoonfuls) until smooth. Add enough flour to handle
easily; mix by hand. Turn out on lightly floured board; knead
until smooth and blistered (5 minutes). Round up in greased
bowl and bring greased side up. Cover with cloth and let rise
in warm place (85 degrees) until double in bulk, 1 1/2 to 2 hours.
Punch down, round up and let rise again until almost double in
bulk (30 minutes). Divide in 3 parts, round up and shape into
loaf pans (greased, 8 1/2 x 4 1/2 x 2 3/4-inches). Cover with
cloth and let rise until almost double (50 to 60 minutes).
Bake at 425 degrees for 25 to 30 minutes.

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