Amount Measure Product
cups  milk
tablespoons  shortening 
cup  lukewarm water
1/4  cup  light corn syrup or honey 
cups  water 
  12   cups flour (about) 
cake  yeast, compressed , or dry granular
4. teaspoons  salt
Scald the milk. Add the syrup or honey, salt, shortening, and water. Cool until it is lukewarm. Add the yeast which has been softened in l cup of lukewarm water. Add the flour gradually, mixing in thoroughly. When the dough is stiff, turn out on a lightly floured board and knead until it is smooth and satiny. Shape into a smooth ball. Place in a greased bowl. Cover and let it rise in a warm place (80 to 85° F.) until doubled in bulk. This will require about 4 or 5 hours. Punch down. Let it rise again. When it is light, divide it into four equal portions. Round up each portion into a smooth ball. Cover well and let it rest from 10 to 15 minutes. Mold into loaves. Place in greased bread pans. Let rise until doubled in bulk. Bake in a moderately hot oven (400° to 425° F.) from 40 to 45 minutes. Yield: four 1-pound loaves.