Sprinkle the yeast and 1/4 cup of the sugar over the lukewarm water in a small bowl and stir to dissolve. Let stand 10 minutes. Scald the milk, (not really necessary but do heat the milk to 110 degrees F.) and pour over the remaining 1/4 c of sugar, shortening and salt in a large mixing bowl. Cool to lukewarm (110 Degrees F). Add the yeast mixture and 4 cups of the flour. Beat with an electric mixer, set on medium speed, until smooth, about 2 minutes. Gradually sir in enough of the remaining flour to make a soft dough. (Note: Soft dough. If the dough feels heavy, and hard, then there is too much flour in it. You might as well quit as it will not rise). Turn the dough out onto a lightly floured surface. Knead the dough until smooth and satiny, about 10 minutes. Place in a greased bowl, turning over to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Let rest 10 minutes if using the shaped loaf procedure, or spank quite a few time to remove all of the air bubble and shape into hand made loaves. Place in 2 greased 9 X 5 X 3-inch loaf pans. Cover and let rise in a warm place until doubled, about 1 to 1 1/4 hours. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the pans and paint with melted margarine, if a soft crust is wanted. Cool completely, (if possible) before cutting.