Mrs Mayhall's Homemade Light Bread (Circa 1950)

Scald milk and water; pour over shortening and salt; cool to lukewarm. In a separate bowl dissolve yeast and sugar in lukewarm water. Add to milk mixture. Add 4 cups flour, mixing well with wooden spoon. Then add remaining flour, mixing thoroughly (the mixture should be sticky). Cover and let rise until double in bulk, 1 1/2 hours to 2 hours. Turn onto floured board and knead. Make 3 bread loaves, pound size or 5 round French style loaves. Let rise in pan until double in bulk, 45 minutes for large loaves, 1/2 hour for small. Bake at 425F for 25-30 minutes for large, 15-20 for small loaves.

Light Bread Variations:
The same dough may be used to make a coffee cake, cinnamon rolls or apfle kuchen.

*From my Great Grandmother Fry's cookbook :) This is a cookbook that has her handwritten recipes and clippings:) It is held together by a red rubber-band:)

(Newspaper cutting - no publication available)