1/2 c. warm water (not hot, 110°F to 115°F)
2 pkg. active dry yeast
1 3/4 c. lukewarm liquid (water, or potato water or scalded milk)
7 to 7 1/4 c. sifted Gold Medal flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening

Cold weather (warm mixing bowl with hot water). Measure into mixing bowl warm water and yeast. Add, stirring to dissolve, lukewarm liquid, half of flour, sugar, salt and shortening. Beat with spoon until smooth and batter falls from spoon in sheets. Using your hands, mix in enough remaining flour until dough cleans bowl. Turn onto lightly floured board and cover. Let rest 10 to 15 minutes.

Knead until smooth and blistered (about 10 minutes). Round up in greased bowl and bring greased side up. Cover with cloth. Let rise in warm place (85°F) until double (about 1 hour).

Press two fingers into dough. It will leave indentation when dough is doubled; punch down. Let rise again until almost double (about 30 minutes). Divide into 2 parts and round up cover. Let rest 10 minutes. Shape into loaves and let rise.

Bake at 425°F (hot oven) for 25 to 30 minutes.