Dissolve yeast in water.
Heat milk until almost simmering.
Measure molasses or sugar and oil into
large mixing bowl.
Stir in mil until sweetening dissolves
and shortening melts.
Cool to lukewarm.
Stir in 2 cups flour and beat until
smooth.
Beat in yeast.
Stir in enough additional flour to make a
moderately stiff dough.
Turn out onto lightly floured board or
pastry cloth and knead until smooth and satiny, 5 to 8 minutes.
Shape into ball and place in lightly
oiled bowl, turning to oil all sides.
Cover and let rise in warm place (about
85oF) until doubled, about 1 1/2 hours.
Punch down.
Divide dough in half; shape each into
ball.
Let rest 10 minutes.
To form loaves, flatten each ball of
dough, pressing into rectangular shape.
Fold lengthwise in half.
Stretch dough gently until 3 times the
length of the 4 1/2 x 8 1/2 - inch loaf pan.
Fold in thirds, bringing end together and
overlapping. Dough will be the same length as pan.
Then, starting with long side of dough
farthest from you, fold in thirds.
Seal edges by pressing down firmly.
Roll loaf gently to smooth shape.
Place in oiled loaf pan, seam side down.
Lightly brush tops with margarine.
Let rise in warm place until doubled,
about 1 hour.
Bake in preheated oven, 400oF about 40
minutes or until deep golden brown.
Note: Yeast breads test done when they
sound hollow when thumped on top.
Immediately remove from pans and brush
with margarine.
Cool on wire racks.