2 pkgs. dry yeast
3/4 c. warm water
2 2/3 c. warm water
1/4 c. sugar
1 tbsp. salt
3 tbsp. shortening
9 to 10 c. flour

Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening, and 5 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Grease 2 (9 x 5 inch) loaf pans. Form dough into loaves and place in pans. Let rise until double, about 1 hour. Heat oven to 425 degrees. Place loaves on low rack so tops of pans are in center of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack.