2 pkg. dry yeast
2 3/4 c. warm water
6 1/2 c. flour
3 tbsp. sugar
3 tsp. salt
2 tbsp. shortening

Sprinkle 2 packages of dry yeast into 2 3/4 cups warm water. Let stand 2 to 3 minutes and stir until dissolved. Add 3 1/2 cups flour, sugar, salt and shortening. Beat 200 strokes. Add 3 more cups of flour; one at a time while stirring. Mix well. Let rise 45 minutes covered with a damp towel. Push down and stir 20 to 30 strokes. Butter 2 loaf pans. Pour 1/2 of mixture into each pan and let rise again approximately 20 minutes. Bake 40 minutes or until top is browned and when tapped sounds hollow. Butter top when warm and slice when cooled.