Make sure ingredients are at room temperature.

Dissolve:

2 pkgs. yeast
1 tbsp. sugar
1/2 c. 85 degree water

Let stand in warm place for 10 minutes.

Beat in:

1 egg, beaten
1/2 c. melted and cooled shortening
2 c. lukewarm water
1 1/2 tsp. salt
1/2 c. sugar

(For whole wheat bread use 1/4 cup melted and cooled butter).

(For whole wheat bread use 2 1/4 cups lukewarm water).

Add:

8 c. flour - 1 c. at a time

(For whole wheat bread use 4 cups white flour and 4 cups whole wheat flour).

Knead for about 10 minutes. Sometimes you won't use all 8 cups of flour, so don't worry about it. Add the remaining flour, if any, as you knead your dough. Use more if needed. Place in bowl and cover with wet cloth, place in warm area until doubled in size.

Once doubled, cut into three equal sections. Let stand for 10 minutes. Grease well three loaf pans.

On floured surface, place one roll and roll into rectangle with rolling pin. Try to pop air bubbles when rolling. Punch dough with fork to release more air bubbles. Then fold and tuck dough into loaves and place in pans.

Cover with wet cloth and let rise until almost doubled. The cold oven will cause bread to rise even more, so don't let it get too high.

Place in COLD oven - turn oven to 400 degrees. After 15 minutes reduce heat to 375-350 degrees and bake for 25 minutes longer. Remove from pans and place on wire rack.