butter flavored crisco
Mix warm water, sugar and yeast together; set aside to rise.
Melt the crisco in the milk. (I use the microwave for about 1 min.)
Mix milk mixture with egg beaters and 1 cup of flour. Mix until smooth.
Add the yeast mixture to the bread mixture. Make sure to mix well.
Start adding flour 1/2 cup at a time. Continue to add flour until dough is easy to handle.
Turn dough out of bowl onto a floured surface and knead for about 10 minutes, making sure it is easy to handle.
Turn dough upside down and cover. Let rise for 30 minutes.
Punch dough down and divide. (I use Rubbermaids 6 loaf sleigh pan.) Divide the dough in two for regular size bread pans.
Roll dough out into a rectangle shape. Roll up and tuck ends under. Place in greased bread pans, seam side down. Let rise for 30 minutes.
Pre-heat oven to 325 degrees. Bake for 20 to 25 minutes.
Take out of oven, slice and serve with butter while hot!