This crusty loaf is mixed by putting all the flour into a bowl and mixing the other ingredients in a center well.

6 1/2 to 7 c. flour
3 tbsp. sugar
1 tbsp. salt
1 pkg. dry yeast
1/4 c. lukewarm water
2 c. warm water
2 tbsp. shortening

Measure 6 1/2 cups flour into a large bowl and make a well in the center. Put the sugar and salt into the well. Dissolve the yeast in lukewarm water and put it, along with the warm water into the well. Stir rapidly with a circular motion working out to get more flour until the liquid is absorbed. Add the shortening in small blobs and work it in with your hands if necessary. Continue working with hands until all the flour is taken up and the dough comes away from the sides of the bowl. Turn it out on a floured surface and knead until firm and elastic about 10 minutes - using what you need of the remaining flour to dust the surface. Place the dough in a greased bowl, turn to coat the other side, cover first with waxed paper then with a cloth. Let rise until double in bulk in a warm place that is free of draft. Punch down and rise until almost double. Divide dough in half and shape in loaves. Pierce each loaf about 4 times to puncture any remaining air holes. Place in a warm spot, cover with a cloth and let rise until just over double in bulk. Bake in a preheated oven at 400 degrees for 25 minutes. Makes 2 loaves. Recipe may be doubled, tripled or quadrupled. Increase kneading time to 15 minutes for doubled or tripled and 20 minutes for quadrupled.