1/3 c. light brown sugar
3 tbsp. active dry yeast
1 tbsp. salt
3 tbsp. Crisco shortening
10 c. all-purpose white flour
3 3/4 c. lukewarm water (110 degrees or less)

Note: To make whole wheat bread, substitute 3 cups of white flour for 3 cups of whole wheat flour.

1. Place sugar into warm water (110 degrees or less).

2. Add the rest and cover in bowl with Saran Wrap and place on lowest rack setting in electric oven set to lowest temperature possible and let "proof" for about 5-10 minutes.

3. Add salt and shortening together with 4 cups of flour. Use electric mixer and beat for about 5 minutes until dough is smooth.

4. Add the remaining 6 cups of flour and mix by hand.

5. Remove from bowl and place on lightly floured board or kitchen countertop and knead until smooth and elastic.

6. Place into bowl lightly greased with shortening and give dough a light coating of shortening also. Cover with plastic wrap and place back in oven and let rise until double in size (about 20-30 minutes).

7. Remove from bowl, place on lightly floured board and pat dough down. Divide dough in half, roll out each half, roll up and place in glass loaf pan (greased as well as top of dough). Make sure to pinch dough ends in loaf pan.

8. Let rise until up to top of loaf pan (in oven) and remove.

9. Set oven to 400 degrees. When oven reaches temperature, remove plastic wrap and place in oven for 32 minutes.