2 c. warm water
1 pkg. active dry yeast
1/4 c. sugar
1/2 tsp. salt
Lump of shortening size of a walnut
6 to 7 cups of all-purpose flour

Place water in small bowl, sprinkle yeast over water. Add sugar, salt and shortening to yeast. Stir to dissolve sugar and salt. In large mixing bowl, place 2 cups of flour. Add yeast mixture and stir until well blended. Add remaining flour 1 cup at a time until soft dough forms. Remove from mixing bowl to floured board. Knead remaining flour into dough until the dough feels right. Depending on the humidity, you will probably not use all of the flour.

When the dough feels right, place in greased bowl and cover to rise. Let rise until double; knock down and let rise again. After second rise, knock down and shape for either loaves or rolls. Cover and let rise in warm place until loaves are 1 inch above pan or rolls are doubled. Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped. Brush tops with butter. Recipe yields 2 loaves or 24 rolls.