2 pkgs. dry yeast
3 c. warm water (105-115 degrees)
2/3 c. shortening, melted and cooled
1/4 c. sugar
2 tsp. salt
8-9 c. flour

In large bowl dissolve yeast in water. Stir in shortening, sugar and salt. Allow to stand in warm place 5-10 minutes or until bubbly. Add 4 cups flour and beat well with wooden spoon. Stir in enough flour to make a stiff dough. Turn out on floured board and knead until smooth and elastic. Place in greased bowl. Turn to grease top. Cover and let rise in warm place until doubled in size, about 1 hour.

Punch down, shape into a smooth ball and place in greased cast iron Dutch oven or two loaf pans (5 quart) 9 1/2 - 10 inches in diameter. Cover with well greased lid. Allow to rise in warm place until dough touches lid, 50-60 minutes. Watch close. Place covered Dutch oven in preheated oven and bake 10 minutes. Remove lid and continue baking 35 minutes longer. Turn out on wire rack to cool.