- 2 pkgs active dry yeast
- 3/4 C warm water, 75 degrees or room temperature
- 1/4 C sugar
- 1 T salt
- 3 T shortening, melted in 3 T milk
- 9 – 10 C flour
In a large bowl, add yeast to 1 cup flour, salt and sugar, mix. Add warm water and melted shortening. Knead in remaining four, add one cup and a time. Place in greased bowl and let rise, lightly covered with damp towel, for one hour. Punch dough down and separate evenly into 2 greased loaf pans. Let rise, covered with damp towel, for one hour or until doubled in size. Bake at 425 degrees for 30 – 35 minutes or until browned on top to desired darkness. Coat top of loaf with butter (lightly) and set aside to cool on wire rack. Makes 2 loaves.