2 c. warm water or potato water
2 pkgs. yeast
1/2 c. sugar
2 tsp. salt
6 1/2-7 c. flour
1 egg
1/4 c. shortening

Dissolve yeast in water. Add sugar, salt and about half the flour. Beat 2 minutes. Add egg and shortening. Mix in remaining flour with spoon until dough is easy to handle. Cover with damp cloth and refrigerate, punching down occasionally as dough rises. About 2 hours before baking, cut off amount needed. Return remaining dough to refrigerator.