Pour the milk into a saucepan and turn the heat to medium. As soon as bubbles form around the edges and skin forms on top of the milk, remove it from the heat.

Add the shortening, granulated sugar, and salt. Whisk until the shortening melts. Set aside until the temperature cools to 100ºF to 110ºF.

Add 1 cup lukewarm water to a very large bowl. Add the yeast and let stand for 5 to 7 minutes. Whisk until the yeast dissolves into the water.

Add the scalded milk mixture to the yeast and stir to combine. Add ½ cup of the sifted flour and stir with a wooden spoon for 50 turns until combined. Continue adding the flour in ½ cup increments, stirring 50 times after each addition, until a ragged dough ball forms.

Once you’ve added about 4 to 5 cups of flour, you will likely not be able to stir the dough anymore. At this point, turn the dough out onto a floured surface. Continue adding the rest of the flour in ½ cup increments, kneading after each addition until all the flour has been worked into the dough.

Continue kneading for 8 to 10 minutes until the dough ball is smooth and elastic.

Clean out the ball used to make the dough. Grease it lightly with shortening. Add the dough to the ball and brush it with 1 tablespoon of melted shortening. Cover with a clean kitchen towel or plastic wrap. Let stand in a warm place, free from drafts, for 2 hours or until the dough has doubled in size.

Lightly grease two 8½x4½-inch loaf pans. Punch down the dough. Cut the dough in half and form each half into a loaf. Place each loaf seam side down into a loaf pan. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm place free from drafts for 1 hour.

Preheat the oven to 400ºF. Transfer the loaves to the middle rack of the oven for 50 minutes. Rotate the pans once midway through cooking to ensure even browning.

Remove the loaves from the oven and turn them out onto cooling racks. Let stand for at least 1 hour before slicing.

Slice the bread and enjoy!

Homemade bread should be stored in an airtight container and is best eaten within 3 to 5 days. It can be refrigerated for up to 7 days or frozen for 1 to 2 months. Remember that homemade bread is free of preservatives and will become stale faster than commercial loves. Try making breadcrumbs or croutons out of the excess white bread!