2 pkg. active dry yeast
2 1/4 c. warm water
3 tbsp. sugar
1 tbsp. salt
3 tbsp. shortening
6 to 6 1/2 c. bread flour
butter, softened

Dissolve yeast in 1 1/4 cups warm water. Stir in 1 cup warm water, (may substitute 1 cup scalded and cooled milk), sugar, salt and shortening. Add 3 1/2 cups flour. Beat until smooth. Add remaining flour and mix well. Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes.

Place into greased bowl; turn greased side up; cover and let rise until double. Turn onto floured board; punch down and divide into halves; cover with inverted bowls; let rest 15 to 20 minutes.

After "rest time, " shape into 2 loaves and place in loaf pans. Brush lightly with melted butter. Let rise until double. Bake 25-30 minutes at 425 degrees or until golden brown. Brush again with melted butter and remove from pans. Cool on wire racks.