In a large mixer bowl, combine 2 1/2 cups of the flour and the yeast. In a saucepan heat milk, sugar, shortening and salt just till warm (115 degrees to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 1/4 hours). Punch down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rise 10 minutes. Lightly grease two 8x4x2 inch loaf pans. Shape each half of dough into a loaf by patting or rolling. To pat dough, gently pull the dough into a loaf shape, tucking the edges beneath. Brush loaves with melted butter. Cover; let rise in a warm place till nearly double (45 to 60 minutes). Bake in a 375 degree oven about 45 minutes or till done. Remove from pans. Cool. Makes 2 loaves.
