Soften yeast in warm water in which 1 tsp sugar has been dissolved. Let stand 10 minutes; stir. Scald milk. In a large mixing bowl, combine scalded milk, cold water, sugar, salt and shortening; stir until sugar is dissolved. Cool until lukewarm and stir in

yeast. Stir in half of flour and beat vigorously with a wooden spoon until mixture is smooth and elastic. Add enough flour to obtain a soft dough that does not stick to bowl. Turn out on a lightly – floured board and knead until smooth and satiny, 8 to10 minutes. Place in a large greased bowl, turn to grease top. Cover with greased waxed paper. (or you can use plastic wrap). Let rise in a warm and humid place until double in bulk, about 1 hour. Punch down. Cut dough into two equal pieces. Shape into loaves. Place into greased loaf pans. (8 ½” x 4 ½”) Grease top of loaves. Cover with waxed paper or plastic wrap. Let rise until doubled. (45 minutes to 1 hour). Preheat oven to 200 degrees C (400 degrees F). Bake loaves about 35 minutes. Remove from pans and cool on racks. Brush tops with butter or margarine, if desired. Cool completely before wrapping.