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Ingredients
- 1 package dry yeast
- 1/2 cup warm water (105° to 115°)
- 1/4 cup plus 1 tablespoon shortening, melted
- 2 1/4 teaspoons salt
- 6 1/2 to 7 1/2 cups all-purpose flour, divided
- 2 cups water
Method
- Dissolve yeast in warm water in a large mixing bowl, stirring well. Let stand 5 minutes or until bubbly. Stir in shortening and salt. Add 6 cups flour alternately with 2 cups water, beginning and ending with flour. Gradually stir in enough remaining flour to make a soft dough. Shape into a ball.
- Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface. Knead 6 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.
- Divide dough in half, and shape each into a loaf. Place in 2 greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 20 minutes. Cut 2 diagonal slashes, 3/4-inch deep, in top of each loaf. Bake at 400° for 50 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.
