2 c. hot tomato juice
1/2 c. sugar
2 tbsp. salt
3 tbsp. shortening
2 pkgs. dry yeast (or 2 cakes yeast)
2 c. warm water
12 c. sifted flour

Combine juice, sugar, salt and shortening. Cool to lukewarm. Add yeast and water to tomato juice mixture. Sift flour. Add to yeast mixture. Blend thoroughly. Knead dough on floured board for 10 minutes. Place in greased bowl. Cover and allow to rise in warm place for 2 hours, or until dough retains the impression of a finger. Punch down. Fold over, cover and allow to rise again until dough is half as large as its original size (1/2 hour). Remove to floured board. Divide into 4 pieces. Mold into balls. Allow to stand, closely covered, for 15 minutes. Shape into loaves. Place in greased pans; let rise until above pan (about 2 hours). Bake 40 minutes at 400 degrees.