Mix the shortening, salt, and sugar in large bowl, add the hot milk and hot water, let cool to lukewarm.
3.
In a small bowl or cup mix the yeast with the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and 3 cups of flour to the first mixture and beat until well blended. Add 2 more cups of flour and Italian herb seasoning, mix, and turn out onto a lightly floured board. Knead for a minute or two ad then let rest for 10 minutes.Adding use enough of the remaining flour so that the dough is not sticky, resume kneading until the dough is smooth and elastic. Put the dough in a large, greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down into two loaves. Place in greased loaf pans, cover, and let double in bulk again.
4.
Preheat oven to 425 degrees. Bake bread for 15 minutes, reduce heat to 375 degrees, and bake for 30 minutes more. Remove from pans and cool on racks.
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