1/4 c. sugar
2 tbsp. shortening
4 tsp. salt
4 c. liquid (scalded) milk, water or cream
1 cake fresh or 1 pkg. granular yeast
1/4 c. lukewarm water
12-14 c. flour

Combine sugar, shortening, salt and liquid in a large mixing bowl. Cool to lukewarm and add yeast softened in lukewarm water. Add 4 cups flour and beat thoroughly. Add remaining flour gradually and mix to a dough that won't stick to hands or bowl. Knead lightly on floured surface 8-10 minutes. Place in greased bowl; cover closely and let rise in warm place (82 degrees) until doubled in bulk, 2-2 1/2 hours. Promptly punch down or knead about 2 minutes until dough is reduced to original bulk. Let rise again until doubled in bulk. Knead down; divide in 4 portions for loaves; cover and let rest 10-15 minutes.

Mold into loaves; place in greased pans; cover loosely and set in warm place (82 degrees) until doubled in bulk and a light touch leaves a slight dent. Bake in hot oven (400-425 degrees) for 40-45 minutes. Makes four 1 pound loaves. Bread is done if it shrinks from pan and sounds hollow when tapped with finger. Remove from pans and cool on racks or across pans edge. For a crisp crust, neither grease nor cover loaves while cooling. For a soft crust, brush with grease or salad oil after removing from the oven.