2 yeast cakes (or env.)
1 c. cold water
3/4 c. Crisco
1/2 c. sugar
1 tbsp. salt
1 c. hot water
6 c. flour
2 eggs, beaten

Mix yeast and cold water; set aside. Cream 3/4 cup Crisco, 1/2 cup sugar and salt. Add 1 cup HOT water and 2 cups flour alternately with 2 eggs. Cool. Add yeast mixture and 4 more cups of flour. Pour in well oiled bowl to rise until doubled in bulk. Work down and put in refrigerator in covered bowl. Use as needed.