Basic White Bread

This is a really good recipe for white bread that I got from our ward in Boston.  I used to make it all the time, but now I like the whole wheat recipe - gotta use my storehouse wheat (plus, I need the fiber).
Makes: 2 loaves

5 3/4 to 6 1/2 c. all purpose flour (although I think bread flour makes better bread)
2 pkgs. or 2 Tblsp. yeast
2 c. milk (or 1 c. dry and 2 c. water)
1/3 c. sugar
1/3 c. shortening (5 1/3 Tblsp.)
2 tsp. salt
2 eggs

Pour all ingredients into a large mixing bowl.  Heat water to 120 degrees or till it feels very warm-not hot-on your wrist. Add to the dry ingredients.  Mix the bread for approximately 10 minutes. When adding the flour, start with less flour mix well, and then add the remaining cup or two a little at a time; just till dough pulls away from the sides of the bowl and forms a ball.  It still should be just slightly sticky.
Let rise till double.
Don't use flour when working with the dough, just slightly oil your hands.  Divide the dough in half and knead each half well then form into loaves and put into greased pans.  Allow to rise again till double.  Bake at 375 degrees for about 28 minutes or till nicely brown and sounds hollow when tapped on top.