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Ingredients
2 Cups milk
1/3 Cup sugar
1/2 Cup shortening
1/4 Cup warm water
1 Packet active dry yeast
5 Cups all purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
2 Teaspoons salt
1/2 Cup butter, melted
Instructions
Dissolve yeast in warm (not hot) water with a pinch of sugar and let sit for 5 minutes.
Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190�F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85�F).
Stir in yeast mixture and 3 cups flour. Beat until smooth.
Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.
Add remaining ingredients except for the butter. Knead 4 to 5 minutes. Allow the dough to rise for another hour.
Preheat oven to 350�F.
Melt 1/2 cup butter and cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.
Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.
Arrange in layers in a Bundt pan, tube, or monkey bread pan.
Bake in preheated oven for 45 to 55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.
The bread may be served either sliced or pulled apart and is best served while still warm from oven.