2 pkg. (1/4 oz. each) active dry yeast
3 tbsp. sugar
3 tbsp. shortening
3 c. warm water (110-115 degrees)
8-10 c. all-purpose flour, divided
1 tbsp. salt
1 egg, beaten
Melted butter

Dissolve yeast, sugar and shortening in water. Stir in 4 cups flour, salt and egg; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place, punching dough down every 10 minutes, for 1 hour, then allow dough to rise for 1 additional hour, or until doubled. Punch dough down; let rest 10 minutes.

Divide into 2 loaves. Slash tops and place on greased cookie sheets or in 2 greased 9 x 5 x 3 inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for about 45 minutes or until golden brown. Remove from oven; cool on wire rack. Brush with melted butter. Yield 2 loaves. Diabetic Exchanges: 1 serving (1 1/2 inch slice) equals 1 starch; 94 calories, 130 mg sodium, 4 mg cholesterol, 18 gm carbohydrate, 3 gm protein, 1 gm fat.