1/3 c. sugar
1/3 c. solid vegetable shortening
1 tbsp. salt
2 c. boiling water
2 pkg. active dry yeast
1 tsp. sugar
1/4 c. warm water (110 degrees)
2 eggs, well beaten
7 1/2 to 8 c. flour

In a large bowl, combine 1/3 cup sugar, shortening and boiling water, cool to luke warm. Dissolve yeast and 1 teaspoon sugar in 1/4 cup 110 degree water and let stand until bubbly (about 15 minutes). Combine yeast mix with warm mix; stir in eggs. Beat in 4 cups flour, then stir in as much of the flour as dough will absorb (at least 3 1/2 cups). Mix well. Place in a greased bowl, cover and chill for at least 6 hours and up to 24 hours. To bake: divide dough in half and shape into loaves, place each into a greased 9 x 5 inch loaf pan. Cover and let rise in a warm place until doubled in size (about 2 hours). Bake in a preheated 350 degree pan (325 degrees for a glass pan) for 30 to 35 minutes, or until well browned.