Bread Supreme

Here is a recipe from 1967.

Bread Supreme
Mrs. John O. Fife

1 cup milk, scalded
2 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons shortening
1 cup water
1 cake yeast
6 cups flour

Combine sugar, shortening, salt and liquid in large mixing bowl. Cool to lukewarm and add yeast which has been soften in lukewarm water. Add 3 cups flour and beat thouroughly. add remaining flour gradually and mix to a dough that will not stick to hands. Knead lightly on floured surface 8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk, 2 to 2 1/2 hours. Punch down and knead about 2 minutes. Let rise again until double in bulk. Knead down and divide into 2 portions for loaves. Cover and let rest for 15 minutes. Mold in loaves and place on greased pans. Cover and set in warm place to rise until double in bulk. Bake 40 to 45 minutes at 400 degrees. Place on racks to cool.
Brush with butter and cover lightly for softer crust.