Mix flour and salt together in bowl and set aside.
Put yeast in mixer bowl and add warm water. Mix to dissolve (it will still look a little lumpy, that's OK).
Add - in order - powdered milk, mix to dissolve, sugar, mix to dissolve and then Crisco, in lumps or spoonfuls. Mix some more but the Crisco will be pretty lumpy. That's OK.
Add half of the flour mix, stirring slowly. Then scrape the bowl and add the other half of the flour mix. If you touch the mixture and it sticks to your finger, add 1/2 cup more flour. You should be able to touch the mix without it transferring to your fingers.
Turn out onto a floured board and knead for 5 minutes, sprinkling with flour as needed. Place dough in oiled bowl. I also spray the top with a little oil and then cover with saran wrap.
Let rise. Mine takes about 2 1/2 hours. When it's very cold outside, I sometimes pump up the heat inside my house to help the bread rise.
This is important! About an hour before the bread has risen all the way, I turn on the oven to 375. Once it's heated up all the way, I let the oven set at 375 for a full 30 minutes BEFORE I put the loaves in.
After dough rises, put back on lightly flour board and knock down, but don't knead it. Split dough in two and shape for bread pans. I put the dough in bread pans and using my knuckles to push it down and gently knock it down it a little more, making sure the dough fills all the corners and is shaped to the rectangular pans.
Then place bread pans in oven and put aluminum foil over the loaves, not tightly, just gently laying a piece over the pans. Cook for 20 minutes at 375. Remove foil and cook for another 20 minutes.