1/2 c. warm water (110 to 115 degrees)
2 pkgs. dry yeast
1 3/4 c. lukewarm liquid (water, potato water or scalded milk)
7 to 7 1/4 cups sifted flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening

Soften yeast in 1/2 cup warm water. Stir in remaining ingredients and 1/2 of the flour. Beat till smooth and batter falls from spoon in sheets. Mix remaining flour with and until dough cleans bowl. Turn onto floured surface, let rest 10 to 15 minutes. Knead until smooth and blistered 10 minutes. Round up in greased bowl turning once. Cover and let rise in warm place until double, about 1 hour. Punch down and let rise again till almost double, about 30 minutes. Divide in two. Round up and cover, let set 10 minutes. Shape into loaves, let rise and bake at 425 degrees for 25 to 35 minutes.