2 c. flour
2 pkgs. active yeast
2 c. water (120-130 degrees Fahrenheit)
2 tbsp. shortening
2 tsp. sugar
1 tbsp. salt
4 c. flour

Mix 2 cups flour with yeast in a large bowl or greased Mirro Dough Mixer. Add water, shortening or, if cold, warm it with the water. beat or mix well. Add remaining 4 cups flour and knead on floured surface 8 to 10 minutes or turn mixer hook 3 to 4 minutes until a smooth elastic ball is formed. Cover dough with greased waxed paper or foil in a greased bowl or mixer and let rise in a warm place (85 degrees) until doubled (about 1 1/2 hours). Punch dough down, turn it over and let rise again (1 to 1 1/2 hours). Divide dough in half, form loaves and place in greased pan. Let rise in warm place about 1 to 1 1/2 hours).

Bake 10 minutes at 425 degrees. Reduce oven temperature to 375 degrees to finish baking 30 minutes. Remove from pan and cool on wire rack.